Easy Cheesy Potato Bake

By Sugar Salt Magic · 90 min

Ingredients

Instructions

1. Preheat the oven to 180°C (160°C fan) / 350°F and get a baking dish ready.
2. Peel the potatoes and slice them very thinly, no more than 3 to 4 mm thick.
3. Boil the potato slices in water for only 2 minutes, then drain and set aside.
4. Combine the cream and milk in a jug and set aside.
5. Heat a little oil in a medium saucepan over medium heat. Fry the bacon until it starts to turn golden brown.
6. Add the spring onions and garlic and cook for about a minute to soften.
7. Add the butter to melt, then stir in the flour and cook for 30 to 60 seconds.
8. Pour in the chicken stock while stirring and scraping the bottom of the pan, until smooth and paste-like.
9. Lower the heat to low-medium and gradually whisk in the cream and milk to avoid lumps.
10. Add the thyme, salt and pepper. Stir until the sauce thickens and just starts to bubble, then take it off the heat.
11. Spread about 1/3 cup of sauce over the base of the casserole dish.
12. Layer a third of the potatoes, a third of the sauce and a third of the cheddar, then repeat so cheese is on top. Use only a third of each per layer.
13. Bake for 45 to 50 minutes, until bubbling and just beginning to turn golden on top.

Summarized from Sugar Salt Magic's video. Watch it for the details.