This one goes out to my fellow potato enthusiasts, we love potato and we can’t get enough of it. This year my family is coming to stay with me in Melbourne for Christmas and I’ll be preparing the lunch for everyone. First dish I’ll be whipping up is this tasty as hell perfect CHEESY potato bake without any animal ingredients and ALL of that creaminess you’d expect. Quick to make with simple ingredients and can be prepared the day before and popped into the oven on the day. Can I get an AMEN?!
The key to this potatolicious and indulgent bake is a creamy sauce and you can find my 5 minute recipe for that right here. I’ve doubled the cheese sauce quantities for this one to ensure extra creaminess and to take your bake to the next level, nice.
About 800g white potatoes medium sized, washed and skin on
Large handful of green kale torn into small pieces
Punnet of cherry tomatoes cut into quarters
1 1/2 cups of vegan cheese sauce, my recipe can be found here
1 cup Bio Cheese shredded cheddar or preferred vegan cheese ~ to be sprinkled on top and melted
Handful of thyme or preferred fresh herb for topping
1 Grease a square baking dish well so the potatoes won’t stick and set aside and preheat oven to 180 degrees Celsius.
2 Slice your potatoes in .5cm slices and place into a large saucepan with 1 tsp of salt. Fill with water, cover and bring to the boil. Let potatoes boil for 5-10 minutes until softened slightly.
3 Drain and set aside to cool while we prepare the cheese sauce. I doubled this recipe to ensure there was PLENTY of cheesy sauce for our potato bake!
4 Add a layer off potato slices to the base of the baking dish and top with 1/4 cup of the creamy mixture and some kale and tomato.
5 Continue this with the remaining potatoes, creamy mixture and veg, finishing it off with all the of the remaining sauce and shredded cheese on top and bake for 30 minutes (the top of the bake should be golden and a bit crispy)
6 Top with fresh thyme or herb of choice and serve!