TABLE OF CONTENTS
- About Steak Fried Rice
- Ingredients
- Reasons to Enjoy This Recipe for Steak Fried Rice
- Optional Additions
- How to prepare
- Extra Tips for the best result
1- About Easy Cheat’s Potato Bake
Apart from to being quite tasty, the best thing about my Easy Cheat’s Potato Bake recipe is that it doesn’t require baking for several hours straight. The wait time for cooking is shortened by utilizing microwave-cooked steamed potatoes.After that, all you have to do is add extra cheese and sauce on top and cook for a few minutes over low heat! This is perfect for parties, a leisurely weekend supper, or a decadent midweek meal!
2- Reasons to Enjoy This Recipe
As the name indicates, this Easy Creamy Cheesy Potato Bake is simple, creamy, and cheesy! made using potato cubes that have been cooked in the sauce.
INGREDIENTS
- 3/4 cup (185 ml) thickened cream (heavy cream) (heavy cream)
- 1/3 cup mayonnaise , preferably whole egg (or 1/4 cup cream) (Note 2)
- 1 1/2 tsp fresh thyme leaves , plus more for garnish (or 1 tsp dried)
- 1.25kg/ 2.5lb potatoes (any, other than waxy potatoes, see Note 1)
- 2/3 cup (160 ml) milk (full or low fat)
- 2 cups (200g) shredded cheese , for mixing (Note 3)
- 1 cup (100g) shredded mozzarella cheese (or sub with another cheese, Note 3)
- 3/4 tsp salt
- Black pepper
HOW TO PREPARE
In a large microwave-safe container, combine the whole potatoes (skin on) with 1/2 cup tap water. Cook in the microwave for ten minutes with the lid on and slightly open. Once cooked, the potatoes should be easily pierced with a fork. Continue cooking in 2-minute increments if it’s firm (for the stovetop approach, see note 1).
When the potatoes are cold enough to handle, remove the skin with a butter knife; it will come off with ease.
Cut the potatoes into rounds and arrange them in a baking dish (a dish that is about 25 x 15 cm or 10 x 6 inches is required).
To make the creamy sauce
Warm up the broiler or oven grill.
In a small pot over low heat, melt the unsalted butter. Add the flour after it has melted. Stir until a paste forms, about 1 minute.
Using a whisk, gradually add the milk. Lower the heat to the lowest possible setting and simmer, stirring, until the sauce thickens, 6 to 8 minutes.
The sauce is ready when it’s nice and thick and covers the back of a spoon. Whisk in the powdered chicken stock until it dissolves.
Carefully pour the sauce over the potatoes, making sure to cover them evenly.
Add cheese and thyme leaves on top.
The cheese should bubble and turn brown after 2 to 4 minutes under the grill. Serve.
3- Extra tips for the best result
For stovetop potatoes, put them in a big saucepan and pour enough water over them to cover them by at least 5 cm, or 2 inches. After bringing to a boil, simmer for 20 to 25 minutes, or until a fork can easily pierce them. When ready to use, drain and set aside.
After the potato bake is done, let it cool fully. Keep in the fridge for up to three days. When ready to serve, wrap in foil and bake, covered, for 30 to 45 minutes, or until well warm, at 200°C/400°F (180°C fan). The cheese should bubble and turn golden after 2 to 4 minutes on the grill or broiler.
