Quick Potato Bake
Quick Potato Bake is a simple and easy recipe that provides a fantastic side for many occasions. Creamy, cheesy and oven baked to perfection.
Servings: 8
Calories: 131kcal
Equipment
- Skillet
- Mandolin
- Vegetable peeler
- Wooden spoon
Ingredients
- 1 kg/ 2.2 pounds small washed potatoes
- ½ tbs dried onion Note 1
- 1 teaspoon dried thyme
- 300 ml/ 1 ¼ cups heavy cream
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 cup grated tasty cheese Note 2
Garnish (optional):
- parsley leaves only, stems discarded, finely chopped with kitchen scissors
Instructions
- Preheat your oven: to 180°C / 350-375°F / Gas Mark 4-5.
- Skillet: spray a 26cm (10 inch) round or approx same size baking dish with cooking oil and set aside.
- Potatoes: use a vegetable peeler and chopping board to peel each of the potatoes. Then use a mandolin to thinly slice the potatoes.
- Seasoning: transfer the sliced potatoes to a mixing bowl. Then add the dried onion, thyme, salt and pepper and use a spoon to stir to combine.
- Cheese and cream: add half of the cheese to the potatoes and then pour in the cream and use a spoon to gently stir until the mixture is consistently combined.
- Skillet: transfer the creamy potato mixture into the skillet and cover.
- Oven bake: place the skillet or baking dish onto the middle rack of the oven and bake (covered) for 30 mins.
- Cheese: use oven mitts to remove the skillet from the oven and place it onto a heatproof surface. Then discard the foil and cover the top of the dish with cheese.
- Return to oven: place the potatoes back into the oven (uncovered) and bake for 10 minutes to allow the cheese to melt and turn golden brown. To ensure that the potatoes are cooked through, use oven mitts to remove the potato bake and place it onto a heatproof surface. Then use a skewer and push it directly down into the potatoes. If it goes straight through, they are ready. If there is any resistance, return the potatoes to the oven until you test again and there is no resistance. Note 3
- To serve: let the potato bake sit for 5 to 10 minutes once removed from the oven so that it settles. Then garnish with the chopped parsley and serve.
Notes
- Note 1 Dried onion: this is one of my all time favourite ingredients to cook with. It makes things so easy. There is no peeling of onion skin and no crying over it either! You will find it in the herbs and spices section of the supermarket. I usually use 1 whole tablespoon, but have created the recipe with a little less as I know some people find dried herbs and spices quite strong.
- Note 2 Cheese: you can use your favorite melty cheese. Cheddar, tasty, colby are all good options. Freshly grated using a handheld or box grater or shredded in the food processor. Or you can use a store bought blend if pizza cheese.
- Note 3 - Testing the potatoes: to ensure that the potatoes are cooked through, use oven mitts to remove the potato bake and place it onto a heatproof surface. Then use a skewer and push it directly down into the potatoes. If it goes straight through, they are ready. If there is any resistance, return the potatoes to the oven until you test again and there is no resistance. The 2 most important things that will mean your potatoes will take longer to cook are using thickly sliced potatoes and not preheating the oven.
Nutrition
Calories: 131kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 14mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 551IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg