Creamy Potato Bake
This potato bake is so heavenly, you will be making them over and over again
Servings: 6
Ingredients
- 1 kg potatoes boiled and cut into rounds
- 1 small onion sliced
- 1 small green pepper cut into julienne strips
- 50 gram cream of mushroom soup
- 1&1/2 cup fresh cream
- 1&1/2 tsp dried mixed herbs
- 1-2 cups cheddar or mozarella cheese grated
- salt
- pepper
Instructions
- Scrub the potatoes and place in a pot, with the skin on, cover with cold water and boil until tender, about 30-45 minutes
- Allow the potatoes to cool and slice them into rounds
- Mix the soup powder and the fresh cream together, use a fork to whisk until smooth and set aside
- Preheat the oven to 180 degrees celsius. Use an ovenproof dish to layer the potatoes
- Layer half the potatoes at the bottom of the dish. Season with salt and pepper. Not too much salt as the soup has salt. Layer the onion and pepper on top. Drizzle half the cream mixture on top.
- Layer the other half of the potatoes on top. Drizzle the remaining cream mixture on top and sprinkle the cheese over.
- Bake in the oven for 30 minutes or until the potatoes are soft
Notes
- The cooking time for the potatoes will differ as mine was cooked at high altitude and it takes much longer
- I used the Knorr Cream of Mushroom soup but any brand of powdered soup will work
- You can use milk instead of cream
- It's best to boil your potatoes as soft as you can, without it becoming mushy to reduce the cooking time in the oven
- I sprinkled some paprika on top, just for some colour, not necessary