Creamy potato bake
Nothing like some wholesome, comfort food; this potato bake definitely one of those. I love the cheese topping and always add more cheese than what’s needed, just to make sure it oozes melting enough!
Serves 4 – 6
6 – 8 large potatoes, peeled
45 ml (3 Tbsp) cooking oil
125 g rindless streaky bacon, chopped
1 medium onion, coarsely chopped
125 g button mushrooms, sliced (optional)
White sauce
60 g butter or margarine
60 ml (¼ cup) cake flour
750 ml (3 cups) milk
salt and freshly ground black pepper to taste
125 ml (50 g) grated Cheddar cheese
1. Boil potatoes in salted water in a large, heavy-based saucepan until soft, but still firm. Drain and set aside.
2. Heat oil in a medium, heavy-based frying pan and fry bacon lightly. Add onion and sauté for a few minutes until soft. Add mushrooms and fry for a few minutes. Remove from heat.
3. White sauce: Melt butter in a medium, heavy-based saucepan. Add flour and stir over low heat for 1 minute. Add milk and cook over medium heat, whisking constantly, until sauce is smooth and has thickened. Remove from heat and add seasoning.
4. Cut potatoes into thick slices and layer half of potatoes in a large, greased ovenproof dish. Cover with half of bacon mixture and pour half of sauce over bacon mixture. Repeat layers with remaining potatoes, bacon mixture and sauce.
5. Sprinkle cheese over and bake in a preheated oven at 180 °C for 30 – 40 minutes, or until golden brown.