Crispy potatoes in a cheesy sauce, baked to a perfect shade of gold. Do we have your attention yet? This potato bake recipe will surely become a family favourite.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Potato Bake
- My Tried and True Tips
- Cheesy Potato Bake Recipe
This cheesy baking recipe is inspired by the famous continental dish potato au gratin. It is a delicious, comforting, gluten-free casserole of potatoes baked in a cheesy cream sauce.
Serve it with eggs and toasted bread slices for a tasty family breakfast.
If you haven’t tried the heavenly combination of potatoes in a creamy, cheesy sauce, I suggest you try this potato bake recipe immediately.
Ingredients You’ll Need
- Potato: Try to cut the potatoes into equal pieces for even cooking time. You can also use equal size baby potato or sweet potato for this recipe.
- Cream: I prefer using heavy cream for the white sauce. But you can use light or fresh cream as well. Amul, Mother Dairy, and De’lecta creams are perfect choices in India.
- Cheese: Pizza Cheese, mozzarella, or cheddar cheese works best for baking.
- Seasoning: I mix thyme, chilli flakes, and fresh parsley. But rosemary, oregano, sage, and a lot of fresh Italian basil also taste good with baked potatoes.
- Other Ingredients: Extra Virgin Olive Oil, Salt, & Pepper
How To Make Potato Bake
Step 1) Preheat oven to 180-degree Celsius.
Step 2) Combine cream and all the remaining ingredients except cheese in a mixing bowl. Whisk to mix nicely and make a sauce.
Step 3) Add diced potatoes to the cream mixture and stir to coat the potatoes with the sauce. Sprinkle grated cheese on top.
Step 4) Transfer the potato to the baking dish. Bake in the oven for 40 – 50 minutes or till potatoes are cooked, and a golden crust is formed on top.
My Tried and True Tips
- Can I make this dish with boiled potatoes? I would not recommend that. The flavour of cream sauce, herbs, and seasoning do not penetrate the boiled potatoes. You do not need to parboil or pre-cook the potatoes. While baking, the potatoes cook in the thick white sauce with a crusty layer of cheese on top.
- For the traybake recipe, use pizza cheese, mozzarella cheese, or any other grated cheese. Avoid cheese slices, as they won’t lend much taste and texture to the dish.
- Bake the potatoes till they are nicely cooked , and a golden crust is formed on top. The baking time may vary according to the variety of potatoes, portion, and oven size.
- I would recommend checking the potatoes after 30 minutes for doneness. If required, bake for a longer duration and shift them to the topmost rack during the last few minutes of baking to get a golden crust.
More Potato Recipes for you to try
- Potato Salad
- Shepherd’s Pie
- Potato Leek Soup
- Honey Chilli Potato
- Potato Cheese Balls
- Herb Roasted Potato
- Masala Baby Potato Roast
- Air Fryer Smashed Potato
Ingredients
- ▢ 2 Cup potato, diced
- ▢ 1 Cup heavy Cream (see Note 1)
- ▢ 1 tablespoon chopped garlic
- ▢ 1 tablespoon fresh thyme or dried thyme
- ▢ 1 teaspoon red chili flakes
- ▢ Salt to taste
- ▢ ½ teaspoon black pepper
- ▢ ¼ Cup extra virgin olive oil
- ▢ ½ Cup pizza cheese, grated
Instructions
- Preheat oven at 180-degree Celsius. Grease a baking dish with a teaspoon of olive oil.
- Peel and dice the potatoes into bite size pieces.
- Combine cream and all the remaining ingredients except cheese in a mixing bowl. Whisk to mix nicely and make a sauce.
- Add diced potatoes in the cream mixture and stir to coat potatoes with the sauce. Sprinkle grated cheese on top.
- Transfer potato into the baking dish. Bake in the oven for 40 – 50 minutes or till potatoes are cooked and a golden crust is formed on top.
- Serve Potato Tray Bake with toasted focaccia bread and eggs of your choice.
Recipe Notes:
- Note 1) Use a good quality, unsweetened fresh or heavy cream for making cheesy potatoes.
- Add salt cautiously to the cream sauce, as cheese has a salty flavour.
- In my 52 litres OTG, the Indian variety of potatoes takes 60 minutes at 180-degree celsius in the middle rack to get perfectly baked with a gooey sauce and a golden crust on top.
Nutrition
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Cheesy Potato Bake Recipe
Equipment
- Baking Dish
- Oven
Ingredients
- 2 Cup potato, diced
- 1 Cup heavy Cream (see Note 1)
- 1 tablespoon chopped garlic
- 1 tablespoon fresh thyme or dried thyme
- 1 teaspoon red chili flakes
- Salt to taste
- ½ teaspoon black pepper
- ¼ Cup extra virgin olive oil
- ½ Cup pizza cheese, grated
Instructions
- Preheat oven at 180-degree Celsius. Grease a baking dish with a teaspoon of olive oil.
- Peel and dice the potatoes into bite size pieces.
- Combine cream and all the remaining ingredients except cheese in a mixing bowl. Whisk to mix nicely and make a sauce.
- Add diced potatoes in the cream mixture and stir to coat potatoes with the sauce. Sprinkle grated cheese on top.
- Transfer potato into the baking dish. Bake in the oven for 40 - 50 minutes or till potatoes are cooked and a golden crust is formed on top.
- Serve Potato Tray Bake with toasted focaccia bread and eggs of your choice.
Notes
- Note 1) Use a good quality, unsweetened fresh or heavy cream for making cheesy potatoes.
- Add salt cautiously to the cream sauce, as cheese has a salty flavour.
- In my 52 litres OTG, the Indian variety of potatoes takes 60 minutes at 180-degree celsius in the middle rack to get perfectly baked with a gooey sauce and a golden crust on top.
Nutrition
Forget the store-bought tubs! Making spectacular guacamole at home takes less than 20 minutes. Go ahead, save this guacamole recipe !
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Guacamole
- My Tried and True Tips
- Easy Guacamole Recipe
Guacamole. Just the word conjures images of vibrant green, creamy texture of avocado, and the perfect balance of zesty lime, fresh cilantro, combined with a hint of heat from chillies.
Whether you’re hosting a game day, preparing a quick snack, or just looking for the perfect topping for your tacos or nachos , this easy guacamole recipe is your new best friend.
Why This Guacamole Recipe is Your New Go-To
- Speed: It’s ready in under 20 minutes. No complicated steps, just chop and mash!
- Freshness: You control the quality of every ingredient, ensuring maximum flavor.
- Customizable: Once you have the foundation, you can easily adjust the spice or texture to your liking.
Ingredients You’ll Need
- Avocado: The star of the show! Should feel slightly soft when pressed with easy to mash pulp.
- Tomato , is a debatable ingredient. If you are adding them, make sure to deseed before adding to the guacamole.
- Red Onion adds a necessary sharpness and crunch.
- Garlic (optional) but if you like me, love garlic in anything and everything, don’t miss it out.
- Jalapeño or any other similar green chilli. Remove seeds for less heat.
- Lime Juice: Freshly squeezed is essential for the best flavor and to prevent browning.
- Cilantro provides the classic herbaceous note. (Omit if you have the “soap gene”!)
- Guacamole Seasoning , its optional, but it surely does give an additional deliciousness to the dip.
- Coarse Sea Salt works best.
How To Make Guacamole
- Prep the Produce:
- Finely dice the red onion, tomato, and jalapeño. Roughly chop the fresh cilantro.
- Slice the avocados lengthwise around the pit. Twist the halves apart.
- Pound Garlic:
- If you are somebody who doesn’t like the raw taste of garlic and onion, follow this trick.
- In a mortar, add minced garlic, onion, salt, green chilli, and olive oil. Gently pound them. This helps in toning down the raw taste.
- Add Avocado:
- Add avocado pulp to the mortar.
- Pour the fresh lime juice over the avocado.
- Sprinkle in the salt and seasoning.
- Mash to Perfection:
- Use a fork, pestle, or a potato masher to break down the avocado.
- Pro Tip: Don’t over-mash! Guacamole should be chunky, not completely smooth.
- Add chopped cilantro, give it a good stir to fully combine all the ingredients.
- Take a taste test (using a chip, naturally!). This is the most important step. Need more zing? Add more lime juice. Need more kick? Add more jalapeño or a pinch of cayenne pepper.
Serve guacamole with tortilla chips, potato chips, vegetable sticks, or as a side with your favourite Mexican dishes like quinoa beans bowl , burrito bowl , mixed beans salad or as one of the toppings on loaded nachos .
My Tried and True Tips
How to Pick the Perfect Avocado
- A ripe avocado should feel firm but yield slightly to gentle pressure—like a ripe peach. If it feels hard, it’s not ready. If it feels mushy, it’s past its prime. Also, check the stem: if the little stub comes off easily and is green underneath, it’s perfect!
The Perfect Texture Hack
- Mash just two of the avocados completely smooth with the lime juice and salt.
- Chop the third avocado into small cubes and fold it in at the end. This guarantees creamy flavour with satisfying chunks.
The Tomato Debate
- Many recipes include diced tomato. If you love it, feel free to add cup of diced, seeded tomato. However, leaving out the tomato is a purist’s trick: it prevents the guacamole from getting watery and keeps the bright green colour longer.
Storing Leftovers (The Secret Weapon)
Guacamole is best fresh, but if you have leftovers, here is the absolute best way to keep it green:
- Transfer the guacamole to a small, airtight container.
- Smooth the top surface.
- Pour a thin layer of extra virgin olive oil over the top of the guacamole. This creates a seal that prevents air from reaching the surface.
- Cover tightly and refrigerate.
- Before serving, simply mix and give the guacamole a quick stir.
More Dip Recipes for you to try
- Tomato Salsa
- Spicy Mango Dip
- Creamy Corn Dip
- Whipped Paneer Dip
- Roasted Eggplant Dip
- Creamy Avocado Sauce
- Roasted Red Pepper Dip
Ingredients
- ▢ 2 medium size avocado, ripe and ready to use
- ▢ 1 small size red onion, finely chopped
- ▢ 1 small size tomato, deseeded and chopped
- ▢ 2 garlic cloves, minced or crushed
- ▢ 1 jalapeno or green chilli, deseeded and fine chopped
- ▢ ½ teaspoon sea salt or to taste
- ▢ ¼ teaspoon guacamole seasoning (optional)
- ▢ 1 teaspoon extra virgin olive oil (to avoid blackening)
- ▢ ½ lime, juiced
- ▢ handful of cilantro, chopped
Instructions
- In a mortar, add minced garlic, onion, salt, green chilli, and olive oil. Gently pound them. This helps in toning down the raw taste.
- Add avocado pulp to the mortar. Pour the fresh lime juice over the avocado. Sprinkle in the salt and seasoning. Use a fork, pestle, or a potato masher to break down the avocado.
- Add chopped cilantro, give it a good stir to fully combine all the ingredients. Drizzle extra virgin olive oil on top. Take a taste test (using a chip, naturally!).
- Serve guacamole with tortilla chips, potato chips, vegetable sticks, or as a side with your favourite Mexican dishes.
Recipe Notes:
- A drizzle of olive oil on top of guacamole prevents it from turning black.
- Adding guacamole seasoning or red chilli flakes is completely optional.
- Double or triple the ingredients for a crowd!
Nutrition
We follow a strict NO SPAM Policy
