Potato Bake

Yields6 ServingsPrep Time20 minsCook Time50 mins
Category, , ,
Potato Bake

Ingredients

2 large brown onions, peeled, halved, thinly sliced
2 tbsp olive oil
1 tbsp brown sugar
1.50 kg medium red skin potatoes, quartered, skin on
50 g butter
2 tbsp plain flour
1 ¼ cups cups full cream milk
1 cup chicken stock
1 tsp Dijon mustard
1 cup grated tasty cheddar cheese
2 tsp fresh thyme leaves

Method

1

Place the onions in a microwave-safe bowl. Cover with damp paper towel. Microwave for 3 minutes on High/100% power. Transfer to a frying pan with olive oil. Add the sugar. Cook, stirring over medium heat for 10 minutes until caramelized.

2

Arrange the potatoes on a large microwave-safe plate in a single layer. Cover with damp paper towel, microwave for 10 minutes on High/100% power or until potatoes are just tender when tested with a skewer.

3

Meanwhile, melt butter in a saucepan over medium-high heat. Cook, stirring, for 30 seconds. Add the flour. Cook, stirring, for 1 minute until bubbling. Combine milk and stock in a jug, gradually add to butter/flour, stirring until smooth. Cook, stirring, for 5 minutes or until sauce comes to the boil. Whisk in mustard, season. This is your sauce.

4

Preheat oven 200°C. Transfer potatoes to a lightly greased 10-cup capacity ovenproof dish. Spoon the onions over the potatoes. Pour over the hot sauce. Season well.

5

Press a sheet baking paper onto the surface then cover tightly with foil. Place onto a tray and bake 20 minutes or until potatoes are completely tender when tested with a skewer.

6

Increase oven to 220°C. Remove the paper and foil, scatter over the cheese. Bake a further 5-8 minutes or until cheese is golden and edges bubbling. Sprinkle with thyme. Serve.

Tip: You can add 200g chopped cooked bacon to the top of the potato bake before the cheese in step 4 if you like.
Red skin potatoes are great for this recipe as they don’t require peeling. Alternately you can use unwashed Sebago potatoes, but they will require peeling before microwaving.

Ingredients

 2 large brown onions, peeled, halved, thinly sliced
 2 tbsp olive oil
 1 tbsp brown sugar
 1.50 kg medium red skin potatoes, quartered, skin on
 50 g butter
 2 tbsp plain flour
 1 ¼ cups cups full cream milk
 1 cup chicken stock
 1 tsp Dijon mustard
 1 cup grated tasty cheddar cheese
 2 tsp fresh thyme leaves
Potato Bake
IngredientsDirections

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