Potato Bake Recipe | Cooking with Nana Ling

An addition of cream and cheesy that tasted like potato paradise and never went out of fashion.

It is a creamy, creamy potato whole. Baking potatoes is the star of any BBQ and tastes even better as leftovers a day after preparation!

This is a simple dish to prepare, with layers of potatoes, onions, cheese and cream, although there are quite a few variations.

Here, I will go over how exactly I prepare my potato baking – influenced and inspired, as always, by Mami, Nan and Nana Ling the Great.

A recipe for baking potatoes

If there’s one thing that makes me excited about eating dinner, it’s when potatoes are involved.

Baked, mashed, fried like French fries … I love potatoes in every way.

But perhaps the most irresistible way to eat potatoes is when they are sliced ​​and layered with onions, cheese and cream in a potato baking pan.

There are many variations of baking potato potatoes, and in other parts of the world similar recipes may be known as Gratin Potatoes, Funeral Potatoes, Scalloped Potatoes or Potatoes Dauphinous.

And in the days of Nana Ling, it was known as potato and onion pie. here Nana Ling’s recipe For this dish she sent to the recipe contest of her local newspaper in August 1938.

Creating the integrity of baking potatoes

To create a potato baking that will make everyone go wild, start with the right ingredients.

The dish is a little more upscale nowadays, and I make Potato Bake with cream and just a little milk.

This is exactly what I use with the exact amounts at the end of the post on the recipe card:

• Potatoes
• Onion
• Delicious cheddar / cheese (use good quality cheese for best results)
• Thickened cream (heavy cream)
• milk
• butter
• Garlic (it’s optional)
• Salt and pepper to taste).

What are the best types of potatoes for baking potatoes?

Use fresh potatoes that are more starchy rather than waxy, or an “all-purpose” potato.

Notice Sabgo, Rust, King Edward, Dutch Creams, King Edwards or Red Delight.

Layers of beauty

You will need a medium baking pan for cooking potato baking. Spray it lightly with oil or grease the tool before starting.

You will also need to preheat the oven to 180 degrees Celsius (360 degrees Fahrenheit).

Prepare the potatoes and onions by peeling and then thinly slicing. This can be done easily with a sharp knife, but you can also use a mandolin or food processor to speed up the process.

If you choose to use garlic, either grind or slice it.

Now it’s time to start laminating:

• Arrange 1/3 of the potato slices at the bottom of the pan
• Next, layer 1/3 of the onion (and garlic if you add it)
• Sprinkle 1/3 of the cheese with the next layer
• Pour 1/3 of the cream over the layers and add a little salt and pepper.

Continue laminating, repeat the above steps two more times:

• Potatoes, onions / garlic, cheese, cream, salt and pepper
• Potatoes, onions / garlic, cheese, cream, salt and pepper.

Next, pour the milk over the layers and sprinkle over the butter cubes.

Cover with foil and bake for 45 minutes.

Expose and bake for another 45 minutes.

By cooking partly covered and partly uncovered, you should get a lovely creamy potato baking with a golden but not burnt top.

Serve hot and add a few sprigs of thyme or chives for garnish if desired.

And it will hold about 5 days in the fridge, so it’s perfect for pre-makeup the day before you plan to serve it.

Ideas for variations

As I mentioned above, there are many recipes for this dish.

While this is my “ultimate potato baking recipe”, here are some nice ideas for swapping and variations:

• Use 1 cup cream instead of 3/4 cup cream, and 1/4 cup milk
• Add chopped bacon with the onion
• Add thyme, chives or your favorite herb
• Use sour cream instead of thick cream
• Replace two of the potatoes with sweet potatoes.

Other potato recipes

If you like this recipe, you might also like my recipe for potato cakes or potato salad. And you can find savory recipes, side dishes and other snacks here.

• 1 Kg Potatoes
• 1 medium Onion
• 2 Cups Grated cheddar / delicious cheese (150 g)
• 3/4 Goblet Thickened cream (sweet cream)
• 1/4 Goblet milk
• 2 teaspoons Butter, chopped into small cubes
• 1 clove garlic (Optional)
• salt and pepper (taste)

• Preheat oven to 180 degrees Celsius (360 degrees Fahrenheit).

• Grease the baking pan or spray with cooking oil.

• Peel a squash, grate it and slice it thinly.

• Chop or slice the garlic (optional) if added to the dish.

• Arrange about 1/3 of the potato slices at the bottom of the pan.

• Arrange about 1/3 of the onion and garlic on top of the potatoes as the next layer.

• Sprinkle about 1/3 of the cheese as the next layer.

• Pour 1/3 of the cream over the layers and add a little salt and pepper.

• Repeat these steps two more times.

• Pour the milk over the layers and sprinkle over the butter cubes.

• Cover with foil and bake for 45 minutes.

• Expose and bake for another 45 minutes.

Calories: 307JNF | Carbohydrates: 25P | protein: 10P | Fat: 19P | Saturated fat: 11P | Polyunsaturated fat: 1P | Unsaturated fat: 4P | trans fat: 1P | Cholesterol: 57Mg | sodium: 210Mg | potassium: 603Mg | fiber: 3P | Sugar: 3P | vitamin: 657IU | Vitamin C: 26Mg | calcium: 243Mg | iron: 1Mg