Potato bake is a classic side dish with many possible variations. For example, Potato Dauphinoise is one of the oldest known potato bake recipes that uses a cream base. The standard potato bake does not rely on a cream base, so you end up with a casserole that is crispier on top. Once you know how to make a basic potato bake, you can experiment with many different variations.
[Edit]Ingredients
[Edit]Basic Potato Bake
- ¼ cup (55 grams) butter, cubed
- ¼ cup (25 grams) all-purpose flour
- 2⅓ cups (555 milliliters) milk
- 2 cups (200 grams) Cheddar cheese, grated
- 2.65 pounds (1.2 kilogram) potatoes, peeled and thinly sliced
Serves 4
[Edit]Savory Potato Bake[1]
- 4 large baking potatoes
- ¼ cup (55 grams) butter, cubed
- 1 tablespoon (10 grams) onion, grated or diced
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ⅛ teaspoon pepper
- 1 cup (100 grams) Cheddar cheese, shredded
- 1 tablespoon fresh parsley, chopped
Serves 6 to 8
[Edit]Steps
[Edit]Making a Basic Potato Bake
- Preheat your oven to 350°F (180°C) and lightly grease the inside of a 2.5-quart (2.5 liters) baking dish. You can use butter, oil, or a non-stick cooking spray to do this.
- Melt the butter in a saucepan over medium heat. Cut the butter into small cubes first, then put it into a small saucepan. Place the saucepan onto the stove, and turn the heat up to medium. Wait for the butter to melt, stirring it occasionally.
- Stir in the flour, then cook it for about 2 minutes, or until it starts to bubble. Stir the butter and flour constantly as it's cooking to prevent scorching.
- Take the saucepan off the stove, then slowly stir in the milk. Stir the sauce as you pour the milk so that it blends in.
- Cook the mixture over medium heat until it starts to boil. Once you have the milk stirred in, place the saucepan back onto the stove, and set the heat back to medium. Cook the sauce until it comes to a boil. Stir it often.
- Stir in 1½ cups (150 grams) of cheese. Take the saucepan off the stove, and stir in part of the cheese. Be sure to scrape the bottom of the pan from time to time to ensure that everything mixes in evenly. Save the remaining ½ cup (50 grams) of cheese for later.
- Spread a third of your potatoes across the bottom of the dish. If you have not already done so, wash and peel the potatoes, then cut them as thinly as your can. Spread a third of them across the bottom of your dish, overlapping the edges slightly.
- Season the potatoes with salt and pepper, then pour a third of the cheese sauce over them. Repeat the potato, salt, pepper, and sauce layers two more times.
- Sprinkle the rest of the cheese on top. Spread it as evenly as you can over the top of your potatoes. When the cheese bakes, it will form a melted, crusty layer on top.
- Bake the potatoes, uncovered, for 1 hour. They are ready when they turn tender and golden. If the top of your potatoes start to burn, cover the dish with a sheet of aluminum foil; this will allow the potatoes to continue baking without getting burnt.
- Allow the potatoes to cool slightly before serving them. They are a great size dish for just about any meat dish. They are also easily transported, making them perfect for picnics, potlucks, and parties.
[Edit]Making a Savory Potato Bake
- Preheat your oven to 425°F (220°C), and lightly grease the inside of a 2-quart (2 liter) baking dish. You can grease the dish using a little butter, oil, or cooking spray.
- Wash, peel, and slice the potatoes, then place them into the dish. Slice the potatoes as thinly as you can; this will allow them to bake faster. Spread them evenly across the bottom of the dish, then set the dish aside.
- Melt the butter in a small skillet over medium heat. Cut the butter into cubes, then toss it into a small skillet. Place the skillet onto the stove, and set the heat to medium. Stir the butter occasionally to help it melt faster.
- Add the onion, salt, thyme, and pepper. If you have not already done so, peel and dice the onion, then add it into the skillet. Add the salt, thyme, and pepper, but hold off on the cheese and parsley. Stir the onion until it is evenly coated with butter.[2] You do not have to brown, soften, or sauté the onion.
- Pour the butter mixture over the potatoes. Try to cover the potatoes as evenly as you can. Don't add the cheese or parsley yet; you will be adding them towards the very end to best preserve their flavor.
- Bake the potatoes, covered, for 45 minutes. You are ready for the next step once they turn tender.[3] Don't worry if they aren't completely done; you still have some baking left to do.
- Sprinkle the cheese and parsley over the potatoes. Again, try to sprinkle them as evenly as possible. You can mix them together first, or you can sprinkle them over the potatoes in separate layers. If you choose to layer them separately, add the parsley first, then the cheese.
- Bake the potatoes, uncovered, for another 15 minutes or so. They are ready when the cheese is melted.[4]
- Let the potatoes cool for a little bit before serving them. They make a great side dish to meats, such as ham and pot roast.
[Edit]Shopping List and Recipe
[Edit]Video
[Edit]Tips
- Experiment with different seasonings. Just about anything that will taste good on a potato is bound to taste good on a potato bake. Try things like garlic or bacon!
- Potato bake doesn't just have to be served for dinner. It can make a great lunch and a filling breakfast.
- Don't have or don't like Cheddar? Try a different, sharp-flavored cheese, such as Parmesan or Monterey Jack.
[Edit]Warnings
- The baking dish and the potatoes will be hot. Use potholders to handle the baking dish, and let the potatoes cool a little before serving them.
[Edit]Things You'll Need
[Edit]Making a Basic Potato Bake
- 2.5-quart (2.5 liters) baking dish
- Small saucepan
- Fork or mini whisk
- Oven
- Cutting board
- Vegetable knife
- Vegetable peeler
[Edit]Making a Savory Potato Bake
- 2-quart (2 liters) baking dish with lid
- Small skillet
- Rubber spatula
- Oven
- Cutting board
- Vegetable knife
- Vegetable peeler
[Edit]Related wikiHows
[Edit]References
[Edit]Quick Summary
from How to of the Day https://ift.tt/p2Codgc
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