The great thing about my Easy Cheat’s Potato Bake recipe (apart from the fact that it’s absolutely delicious!) is that it doesn’t require an age to cook in the oven. It’s made using steamed potatoes cooked in the microwave, which speeds up the cooking time. Then all you need to do is top with sauce and cheese and pop under the grill (broiler) for a few minutes! This recipe is great for an indulgent midweek meal, a relaxing weekend dish or for entertaining!
Is Easy Cheat’s Potato Bake suitable for leftovers?
Yes, Easy Cheat’s Potato Bake can be refrigerated for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
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Easy Cheat’s Potato Bake
- Total Time: 35 mins
- Yield: 4–6 1x
Ingredients
- 1 kg (2 lb 3 oz) medium or small potatoes (about 6–8) (any variety), washed, skin on
- 2 tbsp unsalted butter
- 2 tbsp plain (all-purpose) flour
- 21/2 cups (625 ml) full-cream (whole) milk
- 1 tsp chicken stock powder (bouillon)
- 1 cup (125 g) freshly grated colby, cheddar or tasty cheese
- Sprig of thyme, leaves picked (optional)
Instructions
To prepare the potatoes
- Add the whole potatoes (skin on) and 1/2 cup (125 ml) of tap water to a large microwave-safe container. Place the lid on slightly ajar, and cook the potatoes in the microwave for 10 minutes. You should easily be able to pierce the potatoes with a fork once cooked. If firm, continue cooking in 2-minute bursts (see note 1 for stovetop method).
- Once the potatoes are cool enough to handle, use a butter knife to peel the skin off; it will slip off easily.
- Slice the potatoes and layer them in a baking dish (you will need a dish approximately 25 x 15 cm/10 x 6 inches).
To make the creamy sauce
- Preheat the oven grill (broiler).
- Heat the unsalted butter in a small pot over low heat. Once melted, add the flour. Stir for 1 minute until a paste is formed.
- Add the milk slowly, stirring with a whisk. Reduce the heat to the lowest setting and cook, stirring, for 6–8 minutes until the sauce thickens.
- Once the sauce is nice and thick and coats the back of a spoon, it’s ready. Add the chicken stock powder and whisk until it’s dissolved.
- Pour the sauce straight on top of the potatoes, taking care to distribute it evenly.
- Top with the cheese and thyme leaves (if using).
- Place under the grill for 2–4 minutes and cook until the cheese is bubbling and golden. Serve.
Notes
Note 1 – Stovetop potatoes: Place the potatoes in a large pot and cover them with water so they are submerged by at least 5 cm (2 inches). Bring to the boil, then simmer for 20–25 minutes until they can be easily pierced with a fork. Drain and set aside, ready to use.
MAKE AHEAD
Once the potato bake is cooked, allow it to cool completely. Refrigerate for up to 3 days in an airtight container. When ready to serve, cover with foil and cook, covered, in a 200°C (400°F) (180°C/350°F fan-forced) oven for 30–45 minutes until heated through. Grill (broil) for 2–4 minutes until the cheese is bubbling and golden.
LEFTOVERS
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: potato, side dish, easy potato bake
- Method: bake
- Cuisine: Italian
