This creamy cheesey potato recipe is rich, indulgent and delicious. It's very straightforward to make as it's mostly a case of assembling the ingredients. It's great served with meat that doesn't have a sauce like grilled pork chops or roast chicken, especially during the long cold winter months.
You don't need to be too exact about timings on this dish. If you find you're running a bit behind then you can easily leave this in the oven until you're ready. Just keep the foil on for a bit longer to stop the cheese burning.
Ingredients 4 baked potatoes
300ml double cream
1 medium onion
160g Grated Gruyere cheese
Salt & Pepper
Slice the potatoes into discs
Parboil the potatoes for about 10 minutes until they are slightly soft but not fully cooked.
Slice the onion
Place a layer of potatoes in an oven proof dish
Next place a layer of onions
Layer remaining potatoes on top
Pour over the cream
Season with salt and pepper
Liberally sprinkle over the grated Gruyere cheese
Cover with foil and bake in a hot oven (around 200 degrees) for 45 minutes
Test the potatoes with a skewer. If they are soft then remove the foil and bake for a further 15 minutes until the cheese is bubbling. If not, cook on a little longer.
Layer par boiled potatoes
Add the sliced onions
Pour over cream & season
Add plenty of grated cheese
If you don't have Gruyere cheese, cheddar also makes a tasty cheesy topping to this delicious potatoes dish.
You can also easily prepare this dish a few hours in advance and then just pop in the oven when you're ready. It's also easier to layer the potato if you let it cool slightly after par boiling unless you have the fingers of a chef.