Potato bake

My kids all love this, as do I, but due to the rich fattiness of all that cream it’s not something I make often. This is a super easy version that you can tweak in so many ways, and it easily lends itself to catering size quantities.

The amount of cream stated is obviously going to depend on the amount of potatoes and the size of the dish, but you want the cream to completely cover the top layer of potatoes without completely drowning them. I also insist on a mix of cheeses for the different flavours they all bring, but I’ll tell you right now that splurging on some really good melting cheese like French raclette will take this to a whole other level.

what you need

  • potatoes, Dutch cream or similar waxy type, peeled and thinly sliced
  • salt and pepper
  • various cheeses: a firm melting one {Gouda, Raclette, etc}, Parmesan, and a bitey Cheddar
  • thickened cream {heavy or whipping cream}

what to do

  • Heat the oven to 200 C. Prepare the potatoes and have all the cheeses ready for grating. Begin layering the potatoes in a ceramic baking dish in the size that works for you. Season each layer of potatoes with a little salt and pepper as you go, and on every second layer of potatoes add the different cheeses to cover each layer.
  • Once you’ve layered the potatoes and cheeses to almost the top of the dish pour the cream in, just to cover the top layer of cheese. Use a butter knife to gently jiggle around the edges of the dish so the cream gets all the way in and underneath.
  • Bake for thirty minutes uncovered, then cover with foil and bake for another hour and check if they’re done. I’ve never needed more than two hours for even a large bake. Uncover for the last fifteen minutes or so to brown the top.


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