This is another one of my favourite dishes. I first ate a Creamy Potato Bake when a friend invited us to her place for dinner.
I have updated this recipe as it is an old one on my blog. The photos were shocking!
Creamy Potato Bake
I thought it was the best thing I’ve ever eaten, especially since (you should all know by now) I love potatoes.
I was also fairly young and didn’t know a hell of a lot about cooking. But I was always willing to learn and try new things.
My friend very kindly shared her recipe with me. Not everyone loves sharing recipes but luckily I have friends that do.
However, over the years I have tweaked the recipe to my suit my own taste. The great thing about this Creamy Potato Bake is that you can turn it into a veggie bake by adding other veggies to it.
There are times when I’ve added butternut, sweet potato, zucchini/baby marrow, mushroom, green pepper. No matter what you add the taste is still amazing.
If you on some serious diet please be warned this is not the heathiest dish. With the holidays around the corner I am sure we will all indulge more than a little bit.
This makes a wonderful side dish, healthy or not. Goes well with almost any roast and perfect for braais too.
What potatoes to use
For bakes it best to use waxy potatoes as it holds it’s shape. You don’t want mushy potatoes when layering them.
I live at high altitude so my potatoes take forever to cook. It’s why I always boil my potatoes until they are as tender as can be before baking them.
If you are living at sea level then your potatoes will cook much quicker so please use your discretion in terms of cooking times.
Making the Creamy Potato Bake
I used a packet of Knorr Creamy Mushroom Soup powder for this dish. However, you don’t have to use it.
In the past I have made this bake without it. I suggest you then add a little fresh herbs, such as thyme. It elevates the flavours.
Obviously cheese just makes everything taste better. I could live on potatoes and cheese…haha!
If you wish you can totally leave out the cheese, although you may regret it. If you’re not serving this dish immediately you an layer it, pop it in the fridge and bake when ready.
Creamy Potato Bake
- 1 kg potatoes boiled and cut into rounds
- 1 small onion sliced
- 1 small green pepper cut into julienne strips
- 50 gram cream of mushroom soup
- 1&1/2 cup fresh cream
- 1&1/2 tsp dried mixed herbs
- 1-2 cups cheddar or mozarella cheese grated
- Scrub the potatoes and place in a pot, with the skin on, cover with cold water and boil until tender, about 30-45 minutes
- Allow the potatoes to cool and slice them into rounds
- Mix the soup powder and the fresh cream together, use a fork to whisk until smooth and set aside
- Preheat the oven to 180 degrees celsius. Use an ovenproof dish to layer the potatoes
- Layer half the potatoes at the bottom of the dish. Season with salt and pepper. Not too much salt as the soup has salt. Layer the onion and pepper on top. Drizzle half the cream mixture on top.
- Layer the other half of the potatoes on top. Drizzle the remaining cream mixture on top and sprinkle the cheese over.
- Bake in the oven for 30 minutes or until the potatoes are soft
- The cooking time for the potatoes will differ as mine was cooked at high altitude and it takes much longer
- I used the Knorr Cream of Mushroom soup but any brand of powdered soup will work
- You can use milk instead of cream
- It's best to boil your potatoes as soft as you can, without it becoming mushy to reduce the cooking time in the oven
- I sprinkled some paprika on top, just for some colour, not necessary