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.
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