Equipment
- 1 cast iron skillet or baking casserole dish
- 1 sheet of foil
This sliced potato bake, featuring a creamy, cheesy mix with hints of garlic, leek, and chipotle, is perfect for a comforting side dish. Thinly sliced potatoes are arranged in a snail shape in a skillet, creating a beautiful presentation. While assembling the dish takes a little effort, the delicious, crispy-topped result is well worth it. A family favourite sure to impress.
Ingredients
- 2 pounds potatoes about 900 grams, skin on, washed, dried and thinly sliced
- 1/2 teaspoon salt
For the baking cream
- 1 cup heavy cream
- 1/2 cup milk
- 2 cloves of garlic minced
- 1 chipotle in adobo minced (optional)
- 1 leek white and light green parts, washed and sliced, see notes*
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Extra toppings
- 1 cup grated Cheddar cheese
- 1/2 cup grated parmesan cheese
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh herbs parsley, thyme or rosemary
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a cast iron skillet.
- In a small saucepan, heat the heavy cream, milk, minced garlic, minced chipotle in adobo, and sliced leeks over medium heat. Add salt and pepper. Do not boil, just heat it enough for the flavours to blend.
- Strain the milk and cream mixture using a fine sieve and set aside.
- In the cast iron, place the potato slices vertically, side by side, forming rows. You may need to press them slightly to keep them in a vertical position. Once all potato slices are in, sprinkle evenly with 1/2 teaspoon of salt.
- Between each row of potatoes, sprinkle a portion of the cheese mixture.
- Pour the hot flavoured cream mixture over the potatoes, making sure to cover all the slices. If you run out of cream mixture, add a little extra water.
- Cover the baking dish with aluminium foil and bake in the preheated oven for 60 minutes or until the potatoes are tender.
- Remove the aluminium foil and brush the top of the potatoes with melted butter. Return the dish to the oven and bake for an additional 15-20 minutes or until the top is golden and crispy.
- Remove from the oven and let it rest for a few minutes. Sprinkle the chopped fresh herbs on top. I also like to sprinkle a little bit of sea salt and extra black pepper but these are optional.
Notes
- Leeks can be replaced with regular sliced onion.
- You can adjust the amount of chipotle in adobo according to your desired level of spiciness or leave them out completely.
- Make sure to slice the potatoes thinly to ensure even cooking.
- Using a cast iron skillet will help achieve a crispy texture on the potatoes.
- Storage tips: Allow the potato bake to cool to room temperature after cooking. Avoid leaving it out for more than 2 hours to prevent bacterial growth. Consider dividing it into portions for easier reheating. For short-term storage, refrigerate the potato bake for 3-5 days. For long-term storage, freeze it. Wrap the container in foil or plastic wrap to prevent freezer burn and store it for up to 3 months; remember to label.
Nutrition
Calories: 315kcal | Carbohydrates: 24g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 538mg | Potassium: 579mg | Fiber: 3g | Sugar: 3g | Vitamin A: 976IU | Vitamin C: 25mg | Calcium: 217mg | Iron: 1mg
Tried this recipe?Mention @cookedandloved or tag #cookedandloved