Description
A comforting creamy potato bake with layers of cheese and herbs.
Ingredients
Scale
- 1 kg potatoes
- 1 white onion
- 2 tbsp butter
- 2 tbsp plain flour
- 2 cloves garlic (minced)
- 400 ml milk
- 150 ml double cream
- 200 ml vegetable stock
- 0 tsp salt
- 0 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 100 g cheddar cheese (grated)
Instructions
- Use a mandoline or a knife and chopping board to peel and thinly slice your potatoes and onion. Set aside while you make the roux sauce.
- Preheat your oven to 200C (395F).
- Add the butter to a saucepan on low heat until melted.
- Add the flour, stirring into the butter until a doughy consistency forms and it smells biscuity.
- Slowly pour in your milk, whisking constantly until the sauce is smooth, begins to thicken (3-5 minutes). Don’t let the milk boil.
- Add the double cream, vegetable stock, minced garlic, and seasonings. Keep gently whisking the sauce as it heats until it’s thick and creamy. Remove from the heat.
- Add half the sliced potatoes to your baking dish and spread half of the onion over the top.
- Pour half of the creamy sauce over the potatoes and scatter over about half of the cheese.
- Add the remaining potatoes to the baking dish and layer the onion on top.
- Pour over the rest of the creamy sauce, using a spoon to nestle the sauce in between all the slices of potatoes. Make sure the potatoes are fully covered by the sauce.
- Cover the dish with foil and bake for 40 minutes.
- Remove the dish from the oven and uncover. Scatter over the remaining cheese, then place the dish back in the oven for another 20-25 minutes until the top is golden and bubbly.
Notes
- Adjust the seasoning to your taste.
- For a richer flavor, you can add more cheese on top.
- Serve with a simple green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg