Search

Recipe: Cheesy potato bake

The perfect accompaniment to any meal, everyone needs a great potato bake recipe in his or her repertoire and this one is delicious (and simple). Serves: Six Preparation time: 20 minutes Cooking time: One hour 30 minutes Ingredients: <ul> <li>60g of butter, plus extra for greasing</li> <li>2 ⅓ cups milk</li> <li>400ml cream</li> <li>2 cups of cheese (tasty or parmesan work well), grated</li> <li>1½ kg potatoes (Sebago, Desiree, or similar), peeled and thinly sliced1 onion, finely chopped</li> <li>3 garlic cloves</li> <li>1 tablespoon fresh thyme leaves</li> <li>Salt and pepper to season</li> </ul> Method: <ol> <li>Preheat oven to 180 °C or 160 °C for fan forced. Lightly grease a seven-cup ovenproof dish. </li> <li>Melt butter in a heavy-based saucepan over medium heat. Slowly add milk and cream, stirring constantly until well combined. </li> <li>Add one and half cups of cheese. Stir to combine. </li> <li>Layer one third of potatoes over base overlapping slightly. Top with half the onion, garlic, thyme and one third of cheese sauce. Season with salt and pepper. Repeat two more times. </li> <li>Brush a sheet of foil with oil and place oil-side down over the potato. Seal tightly. Bake for 45 minutes. Uncover and brush top with melted butter. Cook a further 45 minutes until tender and golden brown. Sprinkle with remaining cheese for last 15 minutes of cooking.</li> </ol> Image: Getty

Food & Wine

Justine Schofield’s ultimate potato gratin

“This is my favourite way to prepare potatoes. Whether it’s for a casual dinner or a dinner to impress, everyone I serve this to falls in love with its buttery, nutty creaminess. I must confess, however, that I have three pet hates when it comes to potato bakes. One, when the potatoes are drowned in too much cream; two, the use of raw onion; and three, when the potatoes are not cooked for long enough. I am zealous about this recipe and passionate about keeping it simple to achieve the ultimate result,” writes Justine Schofield in her latest cookbook Simple Every Day. Serves: 6 Ingredients: <ul> <li>1.2 kg desiree potatoes (about 6), peeled</li> <li>200 ml thickened cream</li> <li>60 g butter, ﬁnely diced</li> <li>salt ﬂakes and freshly ground black pepper</li> <li>1/2 teaspoon freshly grated nutmeg</li> <li>4 thyme sprigs, leaves picked</li> <li>40 g (1/3 cup) freshly grated Gruyère, cheddar or parmesan cheese</li> </ul> Method: <ol> <li>Preheat the oven to 180°C. Grease a 2 litre baking dish with butter. (I like to use a 34 cm x 24 cm oval dish, but you can use a rectangular or circular dish if you like.)</li> <li>Cut the potatoes into 1 mm thick slices, or as thinly as you can. Alternatively, slice on a mandoline. Arrange two layers of potatoes in the base of the prepared dish, allowing the slices to overlap slightly. Press down on them to compress. Drizzle over 2 tablespoons of cream and dot with little knobs of butter. Season with salt and pepper, a tiny pinch of nutmeg and a few thyme leaves. Repeat this process until all the potato, cream, nutmeg and thyme leaves are used.</li> <li>Sprinkle the cheese over the ﬁnal layer of potato and cover with foil, ensuring it does not touch the cheese (it will stick). Bake for 40 minutes, remove the foil and bake for a further 20 minutes until the cheese is golden brown and the potato is meltingly tender.</li> </ol> Tip: You can prepare this gratin ahead of time and ﬁnish the last stage 20 minutes before serving. After baking for 40 minutes, cover and refrigerate until needed (you can do this in the morning or even the day before). Just make sure to bring the pre-cooked gratin to room temperature before popping it back in the oven for 20 minutes to reheat and form a lovely golden crust on top. <img width="144" height="189" src="https://oversixtydev.blob.core.windows.net/media/7266702/simpleeveryday_book-cover_144x189.jpg" alt="Simple Every Day _Book Cover (5)" style="float: right;"/> Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99).

Food & Wine

Simple potato gratin

This cheesy potato side dish is the perfect complement to any meal – although it’s really good enough to eat on its own! Serves: 8 Ingredients: <ol> <li>3 tablespoon butter, plus extra for greasing</li> <li>3 tablespoon plain flour</li> <li>2 cups milk</li> <li>1 ½ cups shredded Cheddar cheese</li> <li>1 brown onion, finely diced</li> <li>8 potatoes, peeled, cut into ½ cm slices</li> <li>Salt and pepper, to season</li> </ol> Method: 1. Preheat oven to 180°C. Grease a casserole dish with butter. 2. In a saucepan, melt butter over medium heat. Add flour and salt and pepper. Stir for one minute and then pour in milk. Bring to boil, cooking until mixture has thickened. Remove from heat and stir in cheese and onions until cheese is melted. 3. Layer potatoes on bottom of casserole dish. Add cheese mixture and continue to layer potatoes and cheese. Cover with aluminium foil and bake for one hour. Uncover and bake for a further 30 minutes or until browned. Serve. Related links: <a href="/lifestyle/food-wine/2015/07/classic-moussaka/">Classic moussaka</a> <a href="/lifestyle/food-wine/2015/06/leftover-chicken-pie/">Leftover chicken pie</a> <a href="/lifestyle/food-wine/2015/06/spaghetti-carbonara/">Spaghetti carbonara</a>

Food & Wine

Pumpkin and sweet tomato shakshuka gratin

Looking for a filling, tasty and healthy brunch idea to impress the family? The search is over. This pumpkin and sweet tomato shakshuka gratin is a guaranteed hit. Serves: 4 Ingredients: <ul> <li>4 eggs</li> <li>½ brown onion, finely diced</li> <li>1 garlic clove, chopped finely</li> <li>½ red capsicum, finely diced</li> <li>200g sweet tomatoes, halved</li> <li>Half butternut pumpkin, peeled and cut into 1cm cubes</li> <li>½ tsp ground cumin</li> <li>½ tsp sweet paprika</li> <li>Bunch of basil, leaves picked</li> <li>3 cups passata</li> <li>1 cup water</li> <li>80g feta, crumbed</li> <li>1 cup Uncle Tobys oats traditional</li> <li>¼ cup olive oil</li> <li>Drizzle of olive oil</li> <li>Bea salt</li> <li>Black pepper</li> </ul> Method: <ol start="1"> <li>Preheat oven to 180 fan forced.</li> <li>Into a large baking dish (30x20cm) add the pumpkin, tomatoes, cumin and smoked paprika. Season with salt and pepper, drizzle with olive oil and toss to combine the spices.</li> <li>Place into the oven for 30 minutes or until the pumpkin has softened.</li> <li>In a saucepan over a med-high heat, sauté the onion for 2/3 minutes. Add the capsicum and cook for 2 minutes before adding the garlic and sauté for an extra minute. Season with a pinch of salt and pepper. Add the passata and the water to the pan, reduce the heat to low and leave to simmer until the pumpkin comes out the oven.</li> <li>When the pumpkin is soft, add the passata and the basil and stir through.</li> <li>In a dry pan, toast the oats until they are golden. Allow to cool.</li> <li>In a separate bowl, combine the fetta, oats and ¼ cup of olive oil and season heavily with black pepper.</li> <li>In the large baking dish, make 4 wells and break the eggs directly into the passata mixture.</li> <li>Finish the dish with an even topping of the fetta and oat gratin and bake for 12-14 minutes or until the eggs are cooked.</li> <li>Serve as a shared breakfast where all the family can tuck in.</li> </ol> Recipe courtesy of Will and Steve, The Gourmet Pommies, for <a href="mailto:https://www.uncletobys.com.au" target="_blank">UNCLE TOBYS Oats</a>.

Food & Wine

Sweet potato and sage gratin

Easy to make and full of flavour, this sweet potato and sage gratin is a stand-out side for any roast (and even worth making as a dish in its own right!). Serves: 4 - 6 Ingredients: <ul> <li>4 medium (1kg) sweet potato, peeled and thinly sliced</li> <li>1 medium red onion, thinly sliced</li> <li>¼ cup finely chopped sage leaves</li> <li>3 cloves garlic, crushed</li> <li>1 tablespoon sea salt</li> <li>1 teaspoon freshly ground black pepper</li> <li>1 cup thickened cream</li> </ul> Method: <ol> <li>Arrange sweet potato, onion, sage and garlic in alternate layers in a buttered baking dish.</li> <li>Combine salt, pepper and cream and pour over potato layers.</li> <li>Bake at 200⁰C for 40-50 minutes or until potato is cooked.</li> <li>Stand for 10 minutes before serving.</li> </ol> Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank">visit their site for more delicious food ideas. </a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/easy-basil-pesto/">Easy basil pesto</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-vanilla-and-spice-cheesecake-with-coconut-topping/">Baked vanilla and spice cheesecake with coconut topping</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/lemon-and-mozzarella-veal-salad/">Lemon and mozzarella veal pockets with pecorino and zucchini salad</a>

Food & Wine

Cheesy cauliflower gratin

For a sure-fire way to get the grandkids to eat their vegetables, try this cheesy cauliflower gratin as a delicious side dish at tonight’s dinner. Serves: 4 Ingredients: <ul> <li>1 large cauliflower</li> <li>50g of butter</li> <li>¼ cup of flour</li> <li>2 cups of milk</li> <li>2 cups of cheddar cheese</li> <li>Salt and pepper to taste</li> </ul> Method: 1. Preheat oven to 200°C. Remove leaves from cauliflower and brake into small pieces. Boil in a saucepan for 3 to 4 minutes until it begins to become tender. 2. Place in a bowl of ice water and let cool. Drain and let dry. 3. In a saucepan, melt butter. Add flour, whisking over medium-low heat for three to five minutes without browning. 4. Add milk and stir. Let simmer on lowest heat for eight to ten minutes as sauce thickens. Add half the cheese and stir. Add salt and pepper to taste. 5. In a baking dish, add cauliflower and pour sauce over top. Sprinkle on remaining cheese and cook for 15 to 20 minutes until top begins to brown.

Food & Wine

Zucchini, eggplant, tomato gratin

Wow dinner guests with this beautifully presented veggie dish that’s easier than you think to make (but don’t worry, we won’t tell them that). Serves: 6 Ingredients: <ul> <li>4 tablespoons olive oil</li> <li>1 brown onion, sliced</li> <li>1 cup of sliced red, yellow or orange capsicums</li> <li>1 eggplant, sliced</li> <li>1 zucchini, sliced</li> <li>2 tomatoes, sliced</li> <li>3 cloves of garlic, minced </li> <li>50g breadcrumbs</li> <li>2 tablespoons fresh parsley</li> </ul> Method: 1. Preheat oven to 175°C 2. Add two tablespoons to a fry pan over medium heat. Sauté onions until lightly browned, around eight minutes. Add sliced capsicums and cook for five minutes or until softened. 2. Transfer onion and capsicums to gratin dish, spreading evenly at the bottom. Arranged sliced eggplants, zucchinis and tomatoes on top. Starting from the edges, alternate the veggies until you reach the middle. 4. Sprinkle with salt, parsley, minced garlic, breadcrumbs and remaining olive oil. 5. Cover with foil and bake for 40 minutes or until cooked through and browned.

Food & Wine

Over 60

News

Shop

Catalogues

Travel

Health

Lifestyle

Finance

Entertainment

Property

Information

Keep up to date

Search

Recipe: Cheesy potato bake

Justine Schofield’s ultimate potato gratin

Simple potato gratin

Pumpkin and sweet tomato shakshuka gratin

Sweet potato and sage gratin

Cheesy cauliflower gratin

Zucchini, eggplant, tomato gratin