Perfect-Every-Time Potato Bake Recipe

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Perfect-Every-Time Potato Bake
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Ingredients:

Directions:

  1. Slice the potatoes as thinly as you can, 2cm or so. Use your food processor, a mandolin slicer or do them by hand (by hand takes a long time but can be very calming and therapeutic!) They don't have to be perfect - some can be thicker and some can be thinner.
  2. Pre-heat your oven to 200 degrees Celsius and generously butter a large rectangular oven-proof dish. I prefer a transparent one such as a Pyrex since it's easier to see what's happening with the cream and milk. Ceramic or earthenware is also fine.
  3. In a saucepan heat the cream, milk, minced garlic, nutmeg, salt and pepper. (A secret: I usually replace salt with Kikkoman soya sauce for some added umami flavour, at a ratio of about 1 tablespoon of soya sauce per teaspoon of salt.) Allow the liquid to just begin simmering and then switch off the heat.
  4. First layer: In the casserole dish place a layer of about a quarter of the potato slices. A great tip is that THEY DON'T HAVE TO BE PERFECT! They just need to be spread out so that you can't see the bottom of the dish. Top with about a third of the onion, a third of the leek, a third of the spring onion and a third of the grated cheddar (or similar) cheese.
  5. Second layer: A quarter of the potato slices, and a third each of the onion, leek, spring onion and cheddar.
  6. Evenly pour about half the warm creamy mix over. It doesn't have to be perfectly distributed because the oven and the heat will work their magic on the ingredients.
  7. Third layer: A quarter of the potato slices, and a third each of the onion, leek, spring onion and cheddar.
  8. Fourth layer: A quarter of the potato slices and all of the parmesan or similar dry cheese.
  9. Finally pour over the rest of the liquid and put in the 200 degree C oven.
  10. When the liquid starts bubbling around the outside of the dish, which should be after about 10 to 15 minutes, remove the dish from the oven for a minute and use a flat slotted lifter to press down all over the potato bake so that the liquid just covers the top. Return to the oven.
  11. Turn down the heat to 160 degrees Celsius and bake for another hour and 15 minutes or so, until the top is semi-browned. Remove from the oven and allow to cool.
  12. Slice your potato bake into 8 portions. When you choose to slice it depends on how you are going to serve it. It's ideal to allow it to cool fully, in the refrigerator if you'll be serving it the next day, and then slice before re-heating; in this way you get neater slices. Otherwise if you're serving it immediately just slice and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 301.19 Kcal (1261 kJ)
Calories from fat 138.03 Kcal
% Daily Value*
Total Fat 15.34g 24%
Cholesterol 47.74mg 16%
Sodium 793.62mg 33%
Potassium 546.53mg 12%
Total Carbs 28.69g 10%
Sugars 7.25g 29%
Dietary Fiber 4.12g 16%
Protein 13.29g 27%
Vitamin C 7.1mg 12%
Vitamin A 1mg 33%
Iron 1.8mg 10%
Calcium 374.3mg 37%
Amount Per 100 g
Calories 125.26 Kcal (524 kJ)
Calories from fat 57.4 Kcal
% Daily Value*
Total Fat 6.38g 24%
Cholesterol 19.85mg 16%
Sodium 330.04mg 33%
Potassium 227.29mg 12%
Total Carbs 11.93g 10%
Sugars 3.02g 29%
Dietary Fiber 1.71g 16%
Protein 5.53g 27%
Vitamin C 3mg 12%
Vitamin A 0.4mg 33%
Iron 0.8mg 10%
Calcium 155.7mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.5
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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