Potatoes, cream and cheese. Whether you call this potatoes au gratin, a cheesy potato bake, scalloped potatoes for layered potatoes, there is no getting away from the fact that this potato dish is pure comfort food. Seriously what could be better? Layers of potato and onion cooked in cream and broth until tender and then smothered in cheese and baked to a melty, creamy perfection. So easy and so delicious.
HAPPY NEW YEAR!!! Have you started your resolutions yet???? If so then sorry 😳 this recipe might not be for you….well unless your resolutions include eating cheese and cream….oh and plenty of perfectly cooked potatoes. Come on!!! This should be everyones New Years Resolution!
2016 New Year’s Resolutions
- Eat amazing food
Cheesy Layered Potatoes = Resolutions DONE! That is 2016 off to a brilliant start 😉
Honestly these potatoes are just phenomenal. They are packed with flavour and go with anything! Grilled chicken, seared steak, steamed fish, roast pork, barbecued lamb. Or just eat a big bowl with nothing on the side. Make potatoes your hero. If you really wanted then you could add a salad on the side, that would make it all super healthy and you could justify eating a little more of these potatoes. 😉 Well maybe not super healthy, but I won’t tell the New Years Resolutions Council if you don’t!!! (So made them up!!! If they did exist I would be a annual visitor during the first week of Jan!!!!)
I use a mandoline to cut my potatoes, but if you have a slicer attachment on your processor that will work, or you can cut these by hand, it really doesn’t take that long. You want the slices to be quite thin, so they cook through, but not so thin that they disintegrate into the dish. I have my mandoline set on 6mm.
When it comes to the cheese it is really up to you, you want a great melting cheese like a cheddar. Mozzarella would work but I actually prefer this a little less stretchy. I use a mixture of colby and tasty as they are easily available in the supermarkets and I always have them in the fridge. I also add a little blue cheese to give it a great bite. Just don’t tell my kids 😉
The boys and I ate these for lunch, Mr 5 demolished all of his and had seconds! Mr 8 finished his plate but decided he prefers my smashed crispy thyme potatoes. Which I don’t mind as they are a favourite of mine and they are the potatoes that were featured in SuperFood Ideas Magazine this month!!! My friend Nagi, over at RecipeTin Eats is a feature writer and she cooked my potatoes to go along side of the Barbecued Marinated Lamb in her article ‘It’s Saucery’. I was so excited when the article came out 🙂
HOW COOL IS THAT!!!!! I did a bit of a happy dance about the kitchen when I got my copy!!!
I have a whole potato collection on my blog, so if you love potatoes then head on over and check out the smashed potatoes and plenty more amazing potato recipes.
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Cheesy Layered Potatoes
- 1 small onion
- 2 garlic cloves
- 2 tsp butter
- 1 tsp olive oil
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- 1 lb waxy potatoes
- Salt and pepper
- 3/4 cup vegetable stock
- 1/2 cup heavy cream
- 1 cup strong cheese - grated (see notes)
- 1/4 cup blue cheese - crumbled (optional)
- Pre-heat the oven to 220ºC.
- Finely chop the onion and garlic.
- Heat a large oven proof frying pan/sauté pan over medium heat.
- Add the butter and oil and allow to melt.
- Once melted, add the onion and cook for 3 minutes before adding the garlic.
- Add in the thyme and parsley and stir well.
- Season with salt and pepper and then in the chicken stock and cream.
- Stir well and bring to a simmer.
- Whilst that is heating up use a mandoline or a food processor to slice the potatoes into thin rounds (I have my mandoline set at 6mm)
- Add the potato slices to the frying pan. Cover with a lid (or foil) and cook over a low heat for 15 minutes.
- Grate the strong cheese.
- Remove the lid, crumble over the blue cheese, then cover with the strong cheese.
- Place the frying pan into the oven and cook for 15 minutes until the cheese is melted and bubbling.
- Let the dish sit for 5 minutes before serving (trust me)
I use a mixture of colby and tasty. But a good cheddar would be great.