Because potato and cheese make everything better
I can’t imagine the world without potatoes! Let’s be honest what a sad place that will be. Potatoes are an every occasion food and can be eaten at every mealtime too. I suppose that’s what makes them so special.
Both my mum and mother in law make some of the nicest dishes with potatoes. While my mum makes the best Jeera Aloo (Cumin potatoes), my mother in law does an incredible potato bake. So much so that whenever either of them are in town I’m sure to request these potato dishes.
Since I have already shared the cumin potato recipe (find it here), it was only fair to not keep you bereft of this incredible potato bake recipe. It’s cheesey, its flavour packed, it’s actually healthy and such a quick mid week family meal.
Ingredients: 10 Cooking time: 60 minutes
- Six to eight medium potatoes, peeled and thinly sliced
- Two to three carrots, peeled and sliced
- One leek, chopped
- Two pods of garlic, minced
- 500ml of vegetable stock
- 400gms of grated tasty or cheddar cheese
- 100gms of grated Parmesan cheese
- Black pepper to season
- Three tablespoons of olive oil
- Chopped parsley to garnish
Pre heat the oven to 250 degrees celsius.
In a pan heat a tablespoon of olive oil. Add garlic, once aromatic add leek and cook on a medium flame for two to three minutes. Now add the carrots, mix well and cook for five to ten minutes. Season with cracked pepper and keep aside.
Grease a baking dish with olive oil. Assemble a layer of potatoes, then add a layer of the leek and carrot mix and a layer of cheese. Continue layering the remaining potatoes, leek and carrots and cheese. Once assembled pour the stock and finish off the a generous layer of cheese.
Your lip smackingly delicious cheesey potato bake is ready to be served. Garnish with chopped parsley and cracked pepper. This dish goes perfectly with a nice dry Pinot Grigio or Riesling.