Lifted Potato Bake

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Potato_Bake
Photo: Matt Sativa

Lifted Potato Bake

Potato bake is one of those classics that everyone has eaten. If you have never tasted it, where have you been? It comprises a variety of simple ingredients that all come together in a creamy, rich and tasty dish. Oh, and the cheese, never forget the cheese.

Difficulty: Easy
Time: 1 hour
Yield: 4 to 6 portions

Ingredients:
12 large, peeled potatoes
1 cup heavy cream
½ cup milk
2 Tbsp. cake flour
2 Tbsp. cannabutter
1 sprig of chopped rosemary
1 sprig of chopped thyme
Salt and pepper to taste
10 oz. grated gouda or cheddar cheese

Method:
Turn your oven on to 356◦F.
Slice the potatoes into disks about ¼ inches thick.
In a pan over medium heat add in the butter and allow to melt but not burn or bubble.
Once the butter has melted add the flour and mix well.
Keep moving it around the pan for a minute to cook the flour.
Add in a little milk and whisk until it is a smooth paste.
Add the rest of the milk slowly while continuously whisking until all the milk is incorporated.
Turn the heat down to low and keep whisking until the sauce boils and begins to thicken.
Once it has thickened, remove from the heat, and set aside.
Take a casserole dish about 2 inches high and place the potato disks over the bottom.
Add another layer on top and continue this until all the potatoes are used up. Try to make sure there are as few little gaps as possible. Too many gaps will mean the bake doesn’t hold together. So, use one layer of potatoes to cover the gaps below it.
Mix the cream with the milk sauce and then add in the herbs and season the sauce to taste.
Pour the sauce over the top of the potatoes and bump the dish to make sure that the sauce fills any gaps.
Cover the top evenly with grated cheese.
Place the potato bake into the oven and cook for about 40 minutes to an hour.
The potato bake will be ready when the cheese is golden-brown and a knife can easily be inserted into the potato bake with no resistance.
Remove it from the oven and set it aside for 30 minutes. This helps the potatoes to absorb the sauce and everything in the dish binds together.
If you would like to serve it piping hot, you can put it back into the oven at a lower temperature for 10 minutes.
Slice and serve it on its own or as a side to a roast or similar type of meal.