This is a little outside the norm of my recipes, but what’s a girl to do when the baby growing inside her wants potato bake and the potato bake created from this craving turns out so well that it would be a crime not to share it with people who enjoy delicious food?!
Serves 6 sides, double if feeding a crowd – see tips underneath recipe for this
160g vintage cheddar cheese, diced into 1.5cm cubes
200g brown onion, quartered
3 garlic cloves (15g)
10g parsley, leaves, some stems
20g butter or extra virgin olive oil
700g potatoes (peeling is your preference, I don’t bother)
35g vegetable stock paste concentrate
a couple of big pinches of pepper
1. Pre-heat oven to 200°C. Set aside a 1.5L oven-safe dish.
2. Place cheese in mixer bowl. Grate for 4 seconds/speed 7/MC on. Transfer to a bowl, set aside.
3. Place onion, garlic and parsley in mixer bowl. Chop for 3 seconds/speed 6/MC on. Scrape down sides of bowl.
4. Add butter. Sauté for 4 minutes/steaming temperature/speed 1/MC off.
5. Meanwhile, prepare the potatoes by either slicing with a mandolin, or using a very sharp knife to slice as thinly as possible. Set aside.
6. Add cream, milk, stock, pepper and 80g of the grated cheese to mixer bowl. Mix for 3 seconds/speed 3/MC on.
7. Cover the base of the oven-safe dish with two layers of potato slices. Dollop on 3-4 tablespoons of the cream mixture (it doesn’t have to completely cover the potatoes). Top with another two layers of potato slices, then top with another 3-4 tablespoons of the cream mixture. Repeat, until all potatoes are used. Evenly pour over remaining cream mixture (there should be quite a bit left so the majority is used for the top). Sprinkle with remaining grated cheese.
8. Bake for 35-40 minutes, until potatoes are tender.
If doubling the recipe, make the following changes:
– double all ingredients;
– use a 3L oven-safe dish;
– at step 2, grate 160g cheese, then remove from bowl and grate remaining 160g cheese, remove from bowl;
– at step 4, increase sauté time to 6 minutes;
– extend baking time – bake until potatoes are tender and if top starts to brown too much, cover for remaining time in the oven.