April cheesey bake (can't remember which cheeses)
Petetree's Cheesey Potato Bake
Ingredients
Approximately 200 grams potato per person (floury variety)
Approximately 200 grams strongly-flavoured cheeses per person (roughly one third each of a hard cheese such as Comte or Gruyere, a medium-soft cheese such as Maroilles or Pont l'Eveque and a blue cheese such as Gorgonzola or Stilton)
Method
- Peel and chop potatoes into roughly half inch cubes.
- Parboil the potatoes. Better to over than under do this stage but don't overcook them to the point they can't hold their shape when transferred into the cooking dish.
- Chop or break cheese into small pieces; about half an inch. Pete often slices some of the medium-soft cheese to lay over the top.
- Distribute potatoes and cheese evenly in a shallow oven dish; no more than 1 to 1.5 inches deep inside the dish. (You can either use individual baking dishes or one larger one for a communal meal).
- Bake at a medium heat, about 160-180 degrees, until the cheese is starting to brown on top. Time is a little dependent on the cheese mix but is approximately 45 minutes.
6 comments:
Oh oh oh, this sounds and looks soooo delicious! Potatoes + cheese = my idea of heaven!!! Gorganzola is one of my favourite cheeses and baked is just magical! mmmm am salivating at thought!!
Can see why it could be a regular dinnertime occurence but probably best left a little while inbetween eating!!
P.s. I've nominated you for an award, please come by to collect http://anneskitchen1.blogspot.com/2009/05/preemio-blogger-award.html
Sounds delicious. I know what you mean by eating too much cheese and keeping this rich dish for 'now and again'.
I love the little serving dishes you've got. Perfect size. Those look so delish!
That sounds so simple yet so delicious! A real winner for a warming weekday meal :)
Potatoes? Check. Cheese? Check. One helluva meal? Check!
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