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  1. #1
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    Default How do you make potato bake?

    I know this is right up there as a rip-snorter exciting topic but having just made a potato bake to go with our Weber chicken for dinner and it's kinda potato bake time of year with lots of socialising coming up I'm keen to hear how other hubbers make their delish potato bakes?
    Do you stick to the basic potato, cream, cheese?
    Do you add onion, bacon, other secret ingredients?
    Do you have a preferred potato type?
    Do you hand slice your potatoes or use a mandolin slicer?
    My mum makes a super more-ish potato bake, she doesn't do anything special to it I think it just has that 'made by your mum' comfort taste.
    I hate sometimes if you just get random washed potatoes the potatoes don't cook right no matter how long it's been in the oven for
    Here's how I made mine today:
    Dutch cream potatoes hand sliced (I think I get a better thickness as the mandolin is either too thick or thin)
    2 layers potatoes then 150ml cream and a handful of grated cheese
    2 more layers of potatoes then 150ml cream
    Top with sliced tomato then grated cheese and chopped bacon and parsley. I'll cook it for 1.5hrs 160 covered then half hour uncovered, I like it to go nice and smushy.
    Looking forward to hearing your variations!

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  3. #2
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    I do mine like you do but with diced bacon though it. I used to use onion too but I felt that it overpowered it.

    Sometimes I use one of those master foods packet ones. When I want more flavours. But the cooking times are way off. No way it cooks in 45mins!

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    We add diced onion and bacon and spread thin layer of dijon mustard on some of the potato. Not too much though.
    If Im in the mood to go really crazy i add sweet potato slices

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    Default How do you make potato bake?

    I cheat and use masterfoods cheesy potato bake recipe base, it's yummy!
    I use washed potatoes and onions and slice them with a mandolin.
    Mix the recipe base with cream.
    Layer potatoes and onions (potato, onion, potato etc), with the top layer being potato.
    Cover with the cream.
    Cook covered in al foil at 200 degrees for 45mins, remove from oven sprinkle with cheese and cook (uncovered) until golden on the top (or until potatoes are cooked through), usually another 15-20mins.
    Sometimes when I can be bothered I'll add some crispy bacon in the layers as well.

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    Prosciutto or pancetta instead of bacon, dollops of basil pesto, parmesan or romano cheese and chives (as well as the cream/milk mixture). Mmmmmmm....

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    Purple potatoes.
    Layer of potatoes, cover with cream & cheese, sprinkle with vegetable stock or similar. Repeat.
    Always in a disposable foil tray at this time of year! If it's a busy day cook in a low oven (150 degrees) for a few hours - less likely to burn or over cook!

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    1 jar 3 cheese sauce (the dolmio one)
    1 small tub sour cream
    1/2 kg bacon pieces.
    Mix all these ingredients.
    However many taters or whatever kind, peeled and cut up however.

    Layer of taters, later of the mix, etc until you run out. Top with cheese and cook.

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    Hand sliced potatoes, cream mixed with French onion soup mix and poured over, topped with grated cheese

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    I don't do it often as DH and DS are not potato fans but Mandolin sliced potatoes layered mixed with chopped shallots, sliced button mushroons, 1 clove of garlic finely grated, tons of freshly cracked black pepper and sea salt, cream poured over the top with a handful of grated gruyere cheese - baked for about 45 mins or I do a vegan one for my sister which is the same but with vegetable stock poured over with no cheese and baked until golden and crispy on top

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    I use the masterfood packet, stir it into milk but then I add cream. Pour this over my potatoes, with some diced ham, and stick in oven. 10 min before it's done I cover it in cheese. So good. Shame I can't eat potatoes now!!


 

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