Description
A creamy and cheesy potato bake featuring thinly sliced potatoes layered with a rich French onion soup-infused cream, baked to tender perfection and topped with melted tasty cheese. This comforting dish is perfect as a hearty side or a satisfying vegetarian main.
Ingredients
Scale
Potatoes
- 2kg potatoes, peeled
Cream Mixture
- 600ml cream
- 1 x 40g packet of French Onion Soup Mix
Topping
- 250g tasty cheese, grated
Instructions
- Preheat Oven: Preheat your oven to 170ºC (338ºF) to prepare for baking the potato layers.
- Slice Potatoes: Using a mandolin or a sharp knife, slice the peeled potatoes into thin, even slices. This ensures they cook evenly and become tender.
- Layer Potatoes: Arrange the sliced potatoes in a baking dish in even layers, building up until all slices are used.
- Prepare Cream Mixture: In a bowl, combine the 600ml of cream with the 40g packet of French Onion Soup Mix. Stir thoroughly until well combined.
- Pour Mixture Over Potatoes: Pour the cream and soup mixture evenly over the layered potatoes, ensuring all slices are coated.
- Cover and Bake: Cover the baking dish tightly with foil to keep moisture inside. Place it in the preheated oven and bake for 1.5 hours or until the potatoes are tender and fully cooked through.
- Add Cheese Topping: Remove the foil carefully, then sprinkle the 250g of grated tasty cheese evenly over the top of the potatoes.
- Bake Cheese: Return the dish to the oven and bake until the cheese is melted, bubbly, and lightly golden, about 10-15 minutes.
- Serve: Remove from the oven and serve immediately while warm and creamy for the best flavor and texture experience.
Notes
- Using a mandolin for slicing potatoes ensures even thickness and faster cooking but a sharp knife works fine if handled carefully.
- French Onion Soup Mix adds both seasoning and depth of flavor, but you can use a homemade mix or substitute with onion soup seasoning from your pantry.
- For a lighter version, use reduced-fat cream or substitute with half-and-half, though the texture may be less rich.
- Covering the dish tightly while baking is crucial to prevent the potatoes from drying out.
- If the cheese browns too quickly, reduce oven temperature or cover loosely with foil to avoid burning.
Nutrition
- Serving Size: 1/8th of recipe (~300g)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 80 mg
