Three Cheese Potato Bake Recipe

Served with juicy tomato slices, crisp cucumber slices, and a spoonful of cottage cheese, this three cheese potato bake was a winner. It wasn’t quite as rich as I expected it to be, considering the heavy cheese content, and made a fantastic, hassle-free lunch. It’s best to use a really good quality potato in this dish so that you get that yummy earthy potato flavour.

We used some Royal Blues:

The recipe went like this…

Ingredients

1 – 1.5kg potatoes
1 large onion, sliced
3 tablespoons sour cream
1.5 teaspoons salt
generous grinding of fresh black pepper
50g blue cheese, crumbled
5 heaped tablespoons Parmesan cheese
milk
2 tablespoons cornflour, dissolved in 4 tablespoons cold water
a generous grating of cheddar to top
smoked paprika
Method

  1. Slice potatoes and onions and layer in a porcelain baking dish.
  2. Sprinkle salt and grind pepper across top.
  3. Dollop sour cream across top.
  4. Crumble blue cheese across top.
  5. Sprinkle Parmesan across top.
  6. Pour cornflour mixture across top, followed by enough milk to fill the dish 1/2 to 3/4 full.
  7. Grate cheddar across top until covered.
  8. Sprinkle a little smoked paprika across the top for colour, flavour and aroma.
  9. Cover with aluminium foil and bake in the middle of the oven (160C to 180C) until potatoes are softened – press a fork in to the middle, and have a taste test! Ours took around 50 mins to 1 hour.
  10. When they are ready, remove from the oven and put under the grill until golden.

Serve and enjoy!

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2 thoughts on “Three Cheese Potato Bake Recipe

  1. yum. Am planning on doing a version of this tonight.
    Do you have a suggested substitute for the Blue cheese though? The Blue makes my wife’s asthma play up. Is there another recommended cheese with bite for that role? Maybe just more parmesan?

    Was considering teaming this with a baked zucchini, corn and carrot slice, as we have a surplus of zucchini and eggs…

  2. Yeah just add more parmo or cheddar, no problem at all. In fact, I reckon any cheese you have on hand would do – particularly anything sharp and tasty. Go nuts!
    The baked zucchini dish sounds great – our zucchini plants have just started to flower and we too are looking forward to summer surpluses soon!
    Thanks for the response Gizo.

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