classic potato bake

Potato bakes are like spaghetti bolognese. In the fact that although most versions use virtually the same ingredients, they always seem to taste so different. I find myself asking the question “what do you put in your potato bake?”, always curious to know what others do… come to think of it, I often find myself asking people what they put in their spag bol too.

I myself make three types of potato bakes. This classic potato bake that is made up of potatoes, onion, garlic, fresh thyme or rosemary, cream and cheese; my special Hungarian potato bake that has salami and boiled eggs in it and of course Everybody’s favourite, Mum’s potato bake that starts by frying off bacon and onion, shallots and mushrooms.

Whichever way you choose to make it, a good potato bake made well can be the star of the show at a bbq with some grilled snags and salad.

Everyone should have this simple dish using the humble potato in their repertoire. As with all of my recipes, they’re just here to give you some inspiration – go ahead and make it your own.

I’d love to know what you put in your potato bake! Feel free to comment below. xx

You can use a food processor with the slicing attachment or a mandolin if you feel that your knife skills aren’t up to scratch to get the potato slices nice and thin.

Don’t be too heavy handed with the onion, garlic and herbs. You just want a subtle flavour here.

Be as heavy handed as you like with the cream!

The potatoes should be nice and soft before you remove the foil and cover in cheese.

You can use grated mozerella, tasty, cheddar, provolone or parmesan. Use whatever cheese you have in the fridge.

Goes perfectly with a green salad, some roast pumpkin and marinated Greek chicken (recipe to come) cooked on the barbie.