Cheezy Potato Bake Recipe

Serves 4

Ingredients:

• 500ml cream or crème fraiche

• 2 cups grated cheddar (OR emmenthaler / gouda / mozzarella)

• ½ cup gorgonzola blue cheese

• 1kg potatoes

• Butter, Flour & Milk (for white sauce)

Instructions:

Preheat oven to 180°C

Peel your potatoes and boil until they start to turn semi-soft (if you fully cook them, they’ll crumble!)

Drain water from potatoes and leave them to cool. Once they have cooled down, slice them thinly.

In the meantime, make your white sauce:

Place one tablespoon butter in a pot and melt, once melted, add one tablespoon flour and whisk into a paste.

Remove from heat, add about ¼ cup of milk and keep whisking. Return to heat.

As the milk thickens, keep removing from heat & adding a little more milk each time.

If your sauce stops thickening, add a hint of flour to help it along.

You ideally want about half a pot of sauce. You can whisk the cream into the sauce or add it to the potato bake later.

Some people like to add the cheese to the sauce but I personally feel it loses some of its flavour by doing that.

*If the white sauce goes cold before you have the chance to use it, add a little more milk and whisk until smooth.

Be sure to grease your bowl (6cm deep x 24cm) with some spray & cook or butter.

Carefully start placing everything into the bowl, one layer at a time.

First the potatoes, then sauce, and top with some cheese.

Be sure to be generous with that top layer of cheese!

Cook for at least one hour or until the potatoes are tender and the top is golden brown.

Hint: I leave mine in for as long as I can so as to let all the juices from the cream settle into the potatoes!