Pour another third of the cream mix all over, then press a sheet of baking paper onto the surface. Scatter on the remaining cheese and layer the rest of the potato on top. Layer in another third of the potato and then spread all the onions across the surface. Scatter half the cheese across the surface and pour in a third of the cream mixture. Line a deep 30cm x 20cm base ovenproof dish with baking paper and lay a third of the potato into the dish. Preheat the oven to 200☌, fan 180☌, gas 6. Drain into a colander set over a large bowl, keeping the cream mixture. The cream will have thickened considerably, due to the starch from the potatoes. Bring to a simmer, stirring constantly, and cook for 3-4 minutes until just tender. Slice the potatoes on a mandoline (or with a knife) to 2.5-3mm thickness and drop into the cream mixture. Meanwhile, put the cream, milk, rosemary, thyme, garlic and salt into a wide pan (a deep frying pan or saucepan) and warm together on a low heat while you prepare the potatoes, but don’t let it boil. Sauté the onions with the oil, butter and a pinch of salt until soft and well browned, stirring occasionally (about 30 minutes).
You need to start this recipe a day ahead to allow for chilling time. But weekends and feasting occasions? Heck yes! Especially when I want to steal the show.Start this recipe a day ahead so that the dauphinoise can chill overnight OK, so it’s not the sort of thing I’d make on for a usual midweek meal. It’s basically made up of all things that are the first to go when trying to be “healthy” – potatoes, cream and cheese.Īnd that, my friends, is why it is so darn good. This ain’t the healthiest recipe on this blog. And it was a topic of hot discussion that it was an afterthought-side-dish that I really didn’t think was that special but everyone loved it! So I had to share it! Suffice to say a number of recipes have never made this blog because of the feedback from this group of Taste Testers! 😂Īnyway, I made this Easy Creamy Cheesy Potato Bake (well, my mother did, under my instruction) because I had so many other things to prepare, I wanted to put something together quickly. No one holds back providing very constructive feedback, as well as useful suggestions. I enjoy these Taste Testing sessions because they bring both years of years of experience and complete honesty to the table. A leisurely game of golf then a 3 course lunch! I called upon a group of my mother’s golfing friends who are always willing and able taste testers. A couple of weeks ago, I had an Easter Taste Testing Lunch at my place, primarily to get feedback on the Salmon Gravlax that I shared last week (resounding success! Almost unanimously Top Pick of the Day). I wasn’t actually planning to share this recipe. Some might even say it’s packed too densely for their taste (gasp!).
Whereas with potato gratin, the sliced potatoes tends to be packed more closely together so there’s less creamy cheesy goodness with every bite. no need to thinly slice mounds of potato then layer them in the baking dish – with this “chunky style” creamy potato bake, you get soft pieces of potato bathed in creamy cheesy sauce. Not only is this easier and faster to put together – i.e. But hear me out on this chunky style before you go running off!
Otherwise known as Potato Gratin, Potato Dauphinoise and Scalloped Potatoes to those in the States. And here’s my recipe (well, Julia Child’s!) for Potato Dauphinoise, if that’s what you’re after. When you think of potato bakes, you probably think of sliced potatoes. I keep getting myself confused, and I’ve probably gotten it wrong a few times in this post even though I’ve gone back to check several times! How’s that for a tongue twister, eh? Try saying that 3 times real fast (even harder, after a couple of glasses of wine). Plus, it’s a whole lot faster to chop potatoes than slice them thinly – and you get more sauce in every bite!Įasy Creamy Cheesy Potato Bake. This Easy Creamy Cheesy Potato Bake is true to its name – easy and creamy and cheesy! Made with cubes of potato which are cooked with the sauce so there’s no need to par boil the potatoes or make the sauce separately.
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