Easy Cheesy Potato Bake
User Reviews
5
Easy Cheesy Potato Bake
Description
This recipe starts by partially boiling evenly cut potato cubes to ensure uniform tenderness. A sauce is created by gently thickening milk and flour, then melting in cheddar cheese with English mustard, fresh thyme, salt, and pepper to build a rich, flavorful cheese sauce.
Sautéing leeks and spring onions softens and sweetens these vegetables before layering them in with the potatoes. The mixture is placed in a baking dish, covered with the cheese sauce, stirred to combine, and topped with mozzarella for a melted, golden finish after baking.
The finished bake offers a creamy, cheesy texture with herbaceous notes from thyme and a mild mustard kick. It makes a hearty side dish alongside meats or a vegetarian main course. Letting the bake rest after cooking allows it to set and cool slightly for easier serving.
The recipe suggests adding a splash of cream for extra indulgence or a pinch of paprika for smoky flavor. Uniform potato sizing is important for even cooking, and fresh herbs can be added or sprinkled for presentation.
Ingredients
- 800 g potato peeled and chopped into 1 inch cubes
- 100 g mozzarella cheese grated
- 120 g cheddar cheese grated
- 130 g leek sliced
- 6 spring onion chopped, aka scallion
- 4 tablespoon plain flour
- 1 teaspoon English mustard
- 50 g butter for the sauce
- 1 tablespoon butter for the vegetables
- 500 ml milk whole
- 10 g thyme fresh
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Pre-heat your oven to 220°C/200°C(fan)/425°F/Gas 7. Par-boil 800 g Potato for 4 minutes.
- Combine 500 ml Whole milk, 50 g Butter and 4 tablespoon Plain flour and heat on low until it thickens, about 5 minutes, whisking continuously.
- Add 120 g Cheddar cheese, 1 teaspoon English mustard, 10 g Fresh thyme and 1 pinch Sea salt and ground black pepper. Continue to heat and gently whisk, until the cheese has melted.
- Meanwhile, melt 1 tablespoon Butter in a pan and gently cook 130 g Leek and 6 Spring onion (Scallion) for 3-4 minutes, or until softened.
- Put the potatoes in a large baking dish, add the leeks and onions and cover in the cheese sauce. Mix well and cover with 100 g Mozzarella.
- Bake in the oven for 40 minutes.
Notes
- Add cream to the cheese sauce after thickening for a richer texture.
- Cut potatoes evenly to ensure they cook at the same rate.
- Optional herbs like fresh rosemary can be mixed in; garnish with parsley before serving.
- Let the bake rest 5-10 minutes after baking as it will be very hot.
- Sprinkle a pinch of paprika into the cheese sauce for a subtle smoky flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 241kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 40mg | 13% |
| Sodium | 265mg | 11% |
| Potassium | 597mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 879IU | 18% |
| Vitamin C | 23mg | 26% |
| Calcium | 277mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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