Reader warning: This recipe is in no way healthy for you (well, most of the recipes on this site aren’t healthy, but this one especially). It is full of potato, cream, breadcrumbs and cheese but my goodness is it tasty.
I do not make this very often, and only when we have people over to share it around, but it is one of my little brother’s favourites.
You can certainly use any combination of potato for this, and I like to add to sweet potato because it adds a nice flavour. The other ingredients you will need are cream (I tend to use pure cream, but couldn’t get any on this day so went with thickened), a couple of slices of bread, cheese as well as some salt and pepper.
Peel (if you like) and cut the potatoes into manageable chunks. Cut the potatoes into 4mm slices using a food processor, mandolin or your impeccable knife skills. Pour all of the cream into a large jug and then add the salt and pepper and stir through.
I make quite a large serving of this so my pan is 39cm x 31cm x 6cm. Place a couple of layers of the potato into the pan and then pour over some of the cream and gently tap/jiggle the pan to distribute the cream evenly. You can then sprinkle some cheese over the top, if desired, and then keep repeating the process until you have used up all of the potato and cream.
Now to “carb it up” and for a little bit of crunch I put bread crumbs over the top as well as a little bit more cheese. The hubby makes our bread which is a wholemeal soy and linseed and we tend to keep the crusts in the freezer and use them to make bread crumbs. Blitz them in the food processor until you are happy with the texture which for me is a range from fine to a little bit chunky.
Sprinkle this over the top of the potatoes, add a little bit more cheese and I also add a seed mixture that we put in pretty much everything so a tiny portion of it is healthy, even if it is overshadowed by the rest of it.
Place it in the preheated oven at 180°C and bake for 45-60 minutes.
When it is ready, the potatoes will be nice and soft and the top golden in colour. My Bessemer pans are really good for this and if left long enough in the oven, the bottom becomes really crisp as well.
It is best to serve this immediately and is a great accompaniment for a roast, pork chop or anywhere you might normally have a potato dish.
If there are any leftovers, they can be stored in the freezer and reheated in the oven. I tend to put the cooled pan in the fridge to “set” the potato bake which makes it a bit easier to cut into individual serves and then reheat in the oven, or microwave, when required.