A potato bake is a humble but tasty side dish or this could accompany greens for a  Meatless Monday dinner. Potato bake is super popular worldwide. This recipe is  a creamy sauce made with oat milk and cream cheese. If you didn't want the cream cheese you could easily make a simple béchamel sauce or replace the cream cheese and grated cheese in this recipe for non-dairy or vegan cheese to make this potato bake a vegan recipe. For ease I prefer to use new or washed potatoes but you could swap this out for whatever potatoes you may have on-hand. Serves 2 you can double this for a family size.

Ingredients

  • Thinly sliced new or washed potatoes – 500g (about 8-9 small)
  • Oat milk – 300ml (about 1 + 1/3 cups)
  • Mascarpone cream cheese – 250g (about 1 cup)
  • French mustard – 1.5 tsp
  • Thinly sliced onion – 100g (about 1 small)
  • Panko or fresh bread crumbs (optional) – 1/4 cup (large handful)
  • Cornflour – 20g (2.5 tbsp)
  • Crushed garlic or garlic flakes – 1.5 tsp
  • Paprika (optional) – sprinkle
  • Grated mature cheddar cheese – 125g - 250g (about 1-2 cups depending on taste)
  • Parmesan cheese (optional)

Method

  1. PREHEAT oven 180˚C fan
  2. FRY sliced onion in a little oil in a small saucepan gently for a few minutes until soft but not too brown.
  3. ADD milk mascarpone, cornflour, mustard and garlic and whisk to a smooth paste and boil until the sauce thickens.
  4. REMOVE from the heat and add salt and pepper.
  5. REST for 5 minutes
  6. PLACE alternative layers of potatoes and a thin layer of the cream cheese sauce. Finishing with the remaining cheese sauce. Top with extra cheese and breadcrumbs and a sprinkle of paprika if desired. (what the video for step by step instructions)
  7. BAKE 40mins until brown.Depending on your oven it may need 50 mins.
  8. SERVE with greens, salad or meat.

Sue Maree P Tips

  • Potatoes – no mandolin, pre boil potatoes for 15-20mins until slightly soft then slice
  • Cream cheese – use other types of cream cheese or if you prefer no cream cheese then add 200ml more milk but double the cornflour and butter
  • Gluten free – leave off the crunchy bread topping
  • Vegan – replace cheese for non dairy cheese and use nutritional yeast flakes instead of parmesan cheese.
  • Prepare for a few days prior – prepare the first 6 steps then cover with lid or plastic wrap and leave in the refrigerator overnight or for a few days then bake.