Creamy Cheesy Potato Bake Recipe
It's Sunday, my husband's out of the country, the kids have had friends over for sleepovers and have worn themselves out, they're now relaxing in their bedrooms with XBoxes, televisions, dogs and hamsters, a perfect Sunday really, well it would be if my husband was home but not to worry he'll be home in a few days. The weather has turned a tad Autumnal and there was some ice on the cars first thing this morning, I had to dive out of bed and turn on the heating and then dive back in bed until the house was warm and cosy.
So as always when the weather's like this I'm looking for some comforting food to make me feel cossetted and my mind always turns to chicken in all it's many splendoured forms but I don't want to have to do too much standing in the kitchen I want to relax with some coffee and a good book while dinner virtually cooks itself. I decided that Roast Chicken with its wonderful crispy skin is just what I need but what to make with it? I want something different but also it needs to be a dish that will cook alongside the chicken in the oven without much effort on my part and inspiration led me to a twist on the classic Dauphinoise Potatoes (which I will write a hub on another day), this version of potatoes is less time-consuming and takes a few minutes to prepare and then I'm off to dive into a pile of cushions on the sofa while the food takes care of itself.
This is obviously a great dish if you have friends coming over as you get to spend more time with them instead of being in the kitchen missing out on the conversation and fun.
Total Cooking Time in the Oven: 1 hour 20 minutes
1 rectangular ovenproof pan, glass or tin roughly 19cm x 29cm
3-4 medium sized potatoes
200ml Double Cream / Heavy Cream
50g Cheddar Cheese
2 Garlic Cloves, crushed
A little bit of Butter
Salt and Black Pepper
- Pre-heat your oven to 180ºC / 350ºF / Gas Mark 4.
- Peel your potatoes, I used Maris Piper potatoes, mostly because there are enormous sacks of potatoes in my garden shed straight out of the ground from my husband's allotment and the Maris Pipers were in the nearest sack - AND because I love Maris Piper potatoes, I'm not going to make this difficult for you just choose your favourite potatoes and peel them.
- Now you need to cut the potatoes - and there are two ways of doing this, one takes scarcely a couple of minutes and the other involves a sharp knife and a lot more effort. What we're looking to do here is cut thin strips of potatoes, we're not making chips or fries we want them much smaller than that. I cheat (proudly) and use one of the cutting blades on my food processor, yes those scary things that stay in the cupboard because you have no idea what they do. I've take a photo of the one I used if that helps anyone (see below).
- Rinse the potato strips thoroughly to get rid of the starch.
- Drain and place in the baking tray.
- Place your crushed garlic cloves into the cream and pour the cream all over the potatoes.
- Season well with salt and ground black pepper.
- Dot with little pats of butter.
- Scatter the grated Cheddar Cheese all over the top.
- Cover your dish in foil.
- Using a fork make a few air holes in the foil to let some of the steam out, if you forget to do this you will find that the dish bubbles out of the foil and spews a sticky creamy mess all over your oven.
- Pop into the middle of your oven and cook for 50 minutes.
- After an hour turn your oven up to its highest setting.
- Remove the foil and move the dish from the middle of the oven to the lowest rung in your oven and cook for a further 30 minutes, this will give the top and the bottom of your potatoes a little boost so that they turn golden brown and crisp up beautifully.
S C R U M P T I O U S !
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