Potato bake with browned butter cheese sauce
6
Easy
20 minutes
1 hour 5 minutes
Abi’s potato bake with browned butter cheese sauce is rich, creamy, and full of flavour. The nutty browned butter and bubbling cheese crust make it irresistible, plus it’s easy to adapt with your favourite cheese!
@wwtaste How do you make potato bake even better? Abigail Donnelly’s done it with a simple trick: browned butter cheese sauce! This irresistible dish may steal the spotlight from those classic roast potatoes this festive season. Search “Potato gratin with browned butter cheese sauce” on taste.co.za or find the recipe below: 🍽️ ️ Serves 6 🥣 20 minutes ⏲️ 1 hour 5 minutes 📌INGREDIENTS 6 T butter 2 T flour 2 cups milk 1½ cups @woolworths_sa oak-smoked Stanford cheese, grated (or any other smoked cheese) sea salt, to taste 8 Woolworths Everyday medium potatoes, thinly sliced 2 onions, thinly sliced 📌METHOD 1. Preheat the oven to 180°C. Melt the butter in a saucepan, stirring occasionally, until it becomes golden brown and develops a nutty aroma. 2. Whisk in the flour and cook for 1–2 minutes, stirring continuously. Gradually pour in the milk, whisking continuously to prevent lumps. Continue stirring until the sauce thickens. 3. Stir in the grated cheese and season to taste. Remove from the heat. 4. Grease a cast-iron pan with butter, then arrange the potatoes and onions in the pan. 5. Cover with foil and bake for 45 minutes. Remove the foil and bake for a further 15–20 minutes, or until the potatoes are tender and the top is golden and bubbling. Allow to rest for a few minutes before serving. Videography: Romy Wilson/Reddish Blue Photography: Jan Ras/Reddish Blue #potatorecipe #potatobake #christmasrecipe ♬ original sound - WWTaste
Ingredients
Method
- 6 T butter
- 2 T flour
- 2 cups milk
- 8 Woolworths Everyday medium potatoes, thinly sliced
- 2 onions, thinly sliced
- 1½ cups Woolworths oak-smoked Stanford cheese, grated (or any other smoked cheese)
- sea salt, to taste
Method
Ingredients
1. Preheat the oven to 180°C. Melt the butter in a saucepan, stirring occasionally, until it becomes golden brown and develops a nutty aroma.
2. Whisk in the flour and cook for 1–2 minutes, stirring continuously. Gradually pour in the milk, whisking continuously to prevent lumps. Continue stirring until the sauce thickens.
3. Stir in the grated cheese and season to taste. Remove from the heat.
4. Grease a cast-iron pan with butter, then arrange the potato and onions in the pan.
5. Cover with foil and bake for 45 minutes. Remove the foil and bake for a further 15–20 minutes, or until the potatoes are tender and the top is golden and bubbling. Allow to rest for a few minutes before serving.
Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones
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