Summary: We have been talking about these potatoes for two weeks now. I know that the kind potato bake we love is more fat than potato but these potatoes were shut up awesome, so don’t flip out at the ingredients. I actually reduced the fat significantly. I’ve made this kind of thinly sliced, creamy, cheesy potato a million times but this is the only recipe that’s just right. This recipe is based on the cordon bleu cookbook that came with one of my appliances but I can’t find it to credit them. The trick with this dish is to slice the potatoes thinly, I use my food processor because it’s super quick, super thin and I enjoy having finger tips! Your cooking time may vary if your slices are thicker.
Ingredients
- 600g potatoes
- 500ml cream
- 1 clove garlic, minced
- 100g cheddar cheese, grated
- 1 tsp ground pepper
- 1 1/2 tsp salt
Instructions
- Pre heat the oven to 180C.
- Peel the potatoes and slice super thinly. I use a food processor with a 2mm blade for this after the unfortunate mandolin incident of 2011.
- Arrange the potatoes in layers in a baking dish. Whisk the cream, salt, pepper and garlic together and pour over the potatoes.
- Cover the potatoes with foil and bake for 40 mins. Remove the foil and sprinkle the cheese over the potatoes. Bake for a further 40mins. Test potatoes for doneness by poking with a butter knife. If not tender, cook a little longer, covering with foil if it becomes too brown on top.
- I like to allow this to cool for 5 mins before serving. We always have this with steak and greens, like baked brussels or pan wilted spinach.
You might also like
Recipe: Classic Creamy Potato Salad
January 19, 2017
Recipe: Biksemad {Danish Pork & Potato Hash}
June 24, 2014
Recipe: Baby Potatoes with Herb Cream
August 28, 2012
Comment
[…] haven’t helped anyone’s diet this week with my creamy potato bake and double drizzle lemon cake. I’m sorry about that! Mum loved the lemon cake so much, I made […]