Creamy Potato Bake Recipe

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  • Vegetarian

serves:

10

Skill:

easy

Cost:

cheap

Prep:

20 min

Cooking:

1 hr 15 min

Nutrition per portion

RDA
Calories 165 kCal 8%
Fat 6g 9%
  -  Saturates 4g 20%

Our creamy potato bake is a South African favourite. You’ll find people tucking into this tasty potato dish at every good braai. This creamy potato bake is similar to a Dauphinoise, but uses a béchamel sauce instead of cream. The result is a potato gratin that is lighter and lower in calories, with a more firm texture. Our creamy potato bake is so easy to make and is a crowd pleasing and comforting side dish. You can cook this the day before and reheat in the microwave or covered in a low oven until heated through.

HOW TO MAKE CREAMY POTATO BAKE

Ingredients

  • 750g potatoes, unpeeled and finely sliced (use a mandolin if you have one)
  • 1 red onion, sliced into rounds using a mandolin
  • For the sauce:
  • 600ml milk
  • 1 onion, halved
  • 3 bay leaves
  • handful black peppercorns
  • 50g butter
  • 50g plain flour
  • You will need:
  • a gratin dish, buttered

Method

  • Start by making the sauce. Gently heat the milk in a pan with the onion, bay and peppercorns. Set aside, covered, to infuse for 1 hr. Strain. Melt the butter in a pan, stir in the flour and cook for a few mins on a low heat. Slowly whisk in the milk until smooth and thickened.

  • Heat the oven to 220C. Tightly arrange a layer of potatoes on the base of the gratin dish, top with a layer of sauce, then top with red onion and season well. Repeat the layering process, finishing with a final layer of potatoes topped with sauce.

  • Cover with foil and bake for 30 mins, then reduce the heat to 180C. Remove the foil, and bake for another 45 mins until golden brown.

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