Recipes

Easy Creamy Cheesy Potato Bake

1 Hour 35 Minutes

10 Servings

Recipe Tin Eats

Ingredients

1.25kg/ 2.5lb potatoes (any, other than waxy potatoes, see Note 1)
2/3 cup (160 ml) milk (full or low fat)
3/4 cup (185 ml) thickened cream (heavy cream) (heavy cream)
1/3 cup mayonnaise, preferably whole egg (or 1/4 cup cream) (Note 2)
1 1/2 tsp fresh thyme leaves, plus more for garnish (or 1 tsp dried)
2 large garlic cloves, minced
3/4 tsp salt
Black pepper
2 cups (200g) shredded cheese, for mixing (Note 3)
1 cup (100g) shredded mozzarella cheese (or sub with another cheese, Note 3)

Method

Preheat oven to 180C/350F (all types).
Peel and cut the potatoes into 1 3/4 cm / 2/3″ cubes. Place in a large bowl.
Add all remaining ingredients except mozzarella. Mix.
Pour into a 3 litre / quart baking dish (mine is 22cm / 9″ square x 6 cm / 2.3″ high).
Cover with foil. Bake 60 minutes, or until potatoes are tender.
Remove foil, sprinkle over mozzarella cheese. Bake for 25 minutes or until cheese is golden.
Rest for 5 – 10 minutes before serving, garnished with extra theme leaves if desired.

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