Creamy cheese & potato bake

Creamy cheese & potato bake

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(16 ratings)

Prep: 25 mins Cook: 1 hr, 10 mins - 1 hr, 20 mins

Easy

Serves 6 - 8
A comforting cheesy potato bake is the perfect accompaniment to a hearty meat dish in winter

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving (6)

  • kcal615
  • fat43g
  • saturates24g
  • carbs49g
  • sugars7g
  • fibre4g
  • protein11g
  • salt0.33g
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Ingredients

  • 1½ kg King Edward potato, Desiree, or similar, peeled
  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • knob of butter, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100ml white wine
  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 400ml double cream
  • 3 sage leaves, finely chopped

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 50g Gruyère, grated

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

Method

  1. Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.

  2. Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.

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Comments (20)

muffinbuba's picture
3.75

A lovely potato bake. Made a couple of swaps - cheddar instead of Gruyere, omitted the wine and added some bacon. Definitely needs a good amount of seasoning though to stop it being bland. Really easy to make and very moreish!

snuggle5's picture
5

I love this potato dish. Since I found it a few weeks ago I've cooked it several times. I don't cook the full amount though only half and it's loads and usually have some for the next day. I have made it with cheddar but the Gryere cheese is much nicer.

SandySanga's picture

a dish i make all the time! i always fry a clove of garlic in with the onions gives an amazing taste and sometime add in some veg broccoli and sweetcorn work wonders!

lieann's picture
5

Have made this dish many times and always get complimented on it. Par-boiling is very important. Having again boxing day with Gordons Maple and Mustard Glaze Ham and braised red cabbage. Can't wait!!

SueEck's picture

This recipe was easy to make and tasted delicious!! My grown up kids loved it and asked for more - so it must have been good!!

fayeraye76's picture
5

The whole family really enjoyed this. served with pork chops (with a cheese and pear topping) baby carrots and french beans. I used both grated parmesan and cheddar cheese instead of the gruyere and omitted the wine and sage. It worked really well and will definately be having again....soon!

drfabio's picture
1

I really, really disliked this. A few things went wonky with the recipe, but even then we didn't like the flavour - or the smell! It was bland (why doesn't the recipe call for salt?), and the cream mixture took on an unfortunate resemblance... Just not for us.

Wonky recipe things: I made it the day before, as suggested, but the potatoes on the top went black where they were poking out of the cream. I didn't parboil the potatoes as I was slicing them with a mandolin, so I cut them to 2mm thick instead of 5, and increased the liquid slightly. I cooked the dish from room temperature, and gave it 90 minutes in total, and the potatoes were still raw - I had to blitz individual portions in the microwave before serving (which meant that the rest of the meal had gone cold).

macinnes48's picture

Potatoes will turn black if they are not cooked straight away.

hollystead's picture
5

I used King Edward potatoes for this and it worked quite well. I also added fried bacon pieces to it (to get rid of them!) and they tasted pretty good. Not a recipe I particularly liked but my
Dad and his girlfriend adored it and devoured the leftovers! And I even converted my boyfriend to actually trying a meal with onion in it, he loved it! Think I'll give this 5 stars on their behalf and excuse my closed mind (:

pegasusprincess's picture
5

A very nice dish! Had it for valentine's day with roast beef. Husband loved it, however I had no greyer cheese so I used a good strong cheddar and had to whack up temperature at end as was not really browning up. Still tasted fab though!

jollygiantswife's picture
5

A lovely potato dish. I usually cook Potato Dauphinoise but had guests for dinner last night that can't abide garlic, so I tried this instead and it was a real hit! I served it with Gordon's Honey Glazed Ham and braised red cabbage with cider and apples - the potatoes complimented each wonderfully. Would definitely make it again!

doozer1001's picture
5

excellent really really good

anniejane100's picture

Sorry, I meant to give it a 5 star rating!

anniejane100's picture

I made this dish recently for the first time and our dinner guests were very impressed. Personally, I absolutely loved it! It is easy to make and, although slicing the potatoes takes time and concentration, it is well worth it. I have tried a couple of similar recipes where you don't pre-boil the potatoes and this method is definitely better. I used Kestrel potatoes (waxy) and ended up with beautiful, thin pieces that retained their shape and firmness but were completely cooked. Highly recommended!

Frantic Flapjack's picture
5

This cooked beautifully and was very well received. Served it with steak and broccoli.

xanthevisram's picture
4

Brilliant - a massive dish and made our guests at our Christmas party very happy.

Sissinghurst's picture

Vics, I would suggest using a more waxy variety as the recipe is not dissimilar to Pommes Dauphinoise, which is best with a waxier potato. It goes a bit mushy with floury potatoes.

traceybruch's picture

This reminds me of a recipe that we used to have as Children after swimming lessons. Can't wait till the weekend to try it.

honey74's picture

You've suggested 2 different types of potato (1 floury 1 waxy). Are you suggesting that any type of potato is suitable or one or t'other?

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