Potato bake, a comforting dish with origins to European cuisine, has become a staple in Australian homes. Known for its creamy layers of thinly sliced potatoes, this dish offers a delightful contrast between a crispy top and a tender, flavourful interior.
It is based on the French gratin, potato bake has evolved to suit various regional tastes, often incorporating ingredients like cheese, onions, and herbs. It’s a versatile side that pairs beautifully with roasts or can stand alone as a hearty meal, perfect for family gatherings or casual dinners.
Potato bake is a good source of carbohydrates, providing energy for the body. Potatoes are a rich source of potassium and vitamin C, while the dish’s cream or milk base can offer calcium and protein. For a lighter version, you can opt for reduced fat cream and include a variety of vegetables like spinach or leeks to boost the fibre content. When prepared mindfully, potato bake can be both indulgent and nutritious.
Perfect Potato Bake Tips
- Choose the right potatoes: Waxy potatoes like Dutch Cream, Gourmandine, Pontiac, Desiree or Kipfler hold their shape better, ensuring distinct layers in your bake.
- Slice evenly: Use a mandoline slicer for uniform slices, which cook more evenly and create a better texture.
- Layer flavours: Add thin slices of onion or garlic, cheese, and herbs between potato layers to infuse more depth into the flavour.
- Enhance creaminess: Mix a small amount of flour into the cream to thicken the sauce and create a richer texture.
- Pre-cook potatoes: Parboiling the slices for a few minutes can reduce cooking time and ensure the potatoes are tender.
- Crisp the top: Finish your bake under the grill for a few minutes to achieve a golden, crispy top layer.
- Rest before serving: Allow the bake to sit for 10 minutes after removing it from the oven to help the layers settle and make it easier to serve.
Ingredients
- 1.5 kg waxy potatoes (Dutch Cream, Gourmandine, Pontiac, Desiree or Kipfler), peeled and thinly sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 300 ml double cream or reduced fat cream
- 200 ml milk
- 150 g grated cheese (cheddar or Gruyere)
- 1 tsp fresh thyme leaves (optional)
- Salt and pepper to taste
- Butter for greasing
Directions
- Preheat your oven to 180°C (160°C fan-forced).
- Grease a large baking dish with butter.
- In a saucepan, combine the cream, milk, garlic, and thyme. Heat gently until warm, then remove from the heat.
- Layer the potato slices in the baking dish, seasoning each layer with salt, pepper, and a sprinkle of onion slices.
- Pour over the cream mixture, ensuring all layers are coated. Press down gently to compact the layers.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil, sprinkle the grated cheese on top, and bake for another 15–20 minutes until the top is golden and bubbly.
- Let the potato bake rest for 10 minutes before serving to allow the layers to set.
For a delicious accompaniment, try our recipe for Crunchy Roasted Sweet Potato Wedges, a perfect pairing with the creamy potato bake.
To slice your potatoes easier and safer, consider using a mandoline, to find the right mandoline for you, we recommend you review the following: mandoline review.
