OK, so it’s not the sort of thing I’d make on for a usual midweek meal. It’s basically made up of all things that are the first to go when trying to be “healthy” – potatoes, cream and cheese.Īnd that, my friends, is why it is so darn good. This ain’t the healthiest recipe on this blog. And it was a topic of hot discussion that it was an afterthought-side-dish that I really didn’t think was that special but everyone loved it! So I had to share it! Suffice to say a number of recipes have never made this blog because of the feedback from this group of Taste Testers! 😂Īnyway, I made this Easy Creamy Cheesy Potato Bake (well, my mother did, under my instruction) because I had so many other things to prepare, I wanted to put something together quickly. No one holds back providing very constructive feedback, as well as useful suggestions. I enjoy these Taste Testing sessions because they bring both years of years of experience and complete honesty to the table. A leisurely game of golf then a 3 course lunch! I called upon a group of my mother’s golfing friends who are always willing and able taste testers. A couple of weeks ago, I had an Easter Taste Testing Lunch at my place, primarily to get feedback on the Salmon Gravlax that I shared last week (resounding success! Almost unanimously Top Pick of the Day). I wasn’t actually planning to share this recipe. Some might even say it’s packed too densely for their taste (gasp!). Whereas with potato gratin, the sliced potatoes tends to be packed more closely together so there’s less creamy cheesy goodness with every bite. no need to thinly slice mounds of potato then layer them in the baking dish – with this “chunky style” creamy potato bake, you get soft pieces of potato bathed in creamy cheesy sauce. This omelet combines Spanish-inspired potatoes with ham and manchego cheese for a hearty meal. Not only is this easier and faster to put together – i.e. But hear me out on this chunky style before you go running off! Otherwise known as Potato Gratin, Potato Dauphinoise and Scalloped Potatoes to those in the States. And here’s my recipe (well, Julia Child’s!) for Potato Dauphinoise, if that’s what you’re after. When you think of potato bakes, you probably think of sliced potatoes. I keep getting myself confused, and I’ve probably gotten it wrong a few times in this post even though I’ve gone back to check several times! How’s that for a tongue twister, eh? Try saying that 3 times real fast (even harder, after a couple of glasses of wine). Plus, it’s a whole lot faster to chop potatoes than slice them thinly – and you get more sauce in every bite!Įasy Creamy Cheesy Potato Bake.
This Easy Creamy Cheesy Potato Bake is true to its name – easy and creamy and cheesy! Made with cubes of potato which are cooked with the sauce so there’s no need to par boil the potatoes or make the sauce separately.
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