Creamy cheese & potato bake

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Results 1-20

• vics

  08 December 2009

  vics commented on this recipe

  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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• Pip-a-doodle

  08 December 2009

  Pip-a-doodle commented on this recipe

  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.

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• Avril

  08 December 2009

  Avril commented on this recipe

  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.

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• Xanthe

  09 December 2009

  Xanthe rated and commented on this recipe

  

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

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• Frantic Flapjack

  21 December 2009

  Frantic Flapjack rated and commented on this recipe

  

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

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• Ana

  31 December 2009

  Ana rated this recipe

  

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• Adam

  12 January 2010

  Adam rated this recipe

  

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• HappyBunny

  13 January 2010

  HappyBunny rated this recipe

  

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• AnnieNeild

  21 May 2010

  AnnieNeild commented on this recipe

  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!

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• AnnieNeild

  21 May 2010

  AnnieNeild commented on this recipe

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

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• CloClo

  05 July 2010

  CloClo rated this recipe

  

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• doozerchef

  04 September 2010

  doozerchef rated and commented on this recipe

  

  excellent really really good

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• Nicky

  28 December 2010

  Nicky rated and commented on this recipe

  

  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!

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• Pegasusprincess

  14 February 2011

  Pegasusprincess rated and commented on this recipe

  

  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!

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• holly (:

  23 March 2011

  holly (: commented on this recipe

  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 (:

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• holly (:

  23 March 2011

  holly (: rated this recipe

  

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• DrFabio

  25 April 2011

  DrFabio rated and commented on this recipe

  

  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).

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• fayeraye

  29 July 2011

  fayeraye rated and commented on this recipe

  

  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!

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• Sue

  07 September 2011

  Sue commented on this recipe

  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!!

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• lieann

  23 December 2011

  lieann rated and commented on this recipe

  

  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!!

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Ingredients

• 1½kg King Edward potatoes , Desiree, or similar, peeled
• 1 onion , finely chopped
• knob of butter , plus extra for greasing
• 100ml white wine
• 300ml milk
• 400ml double cream
• 3 sage leaves, finely chopped
• 50g Gruyère , grated

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 25 mins

Cook 1 hr 10 mins - 1 hr 20 mins

Vegetarian

Ingredients

• 1½kg King Edward potatoes , Desiree, or similar, peeled
• 1 onion , finely chopped
• knob of butter , plus extra for greasing
• 100ml white wine
• 300ml milk
• 400ml double cream
• 3 sage leaves, finely chopped
• 50g Gruyère , grated

Per serving (6)

615 kcalories, protein 11g, carbohydrate 49g, fat 43 g, saturated fat 24g, fibre 4g, sugar 7g, salt 0.33 g

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