* This is a sponsored post for Albert Bartlett Potatoes *
Is there anything more comforting than cheesy potatoes? I think not! Such simple, warming comfort food with very little effort. This Easy Cheesy Potato Bake is easy to adapt and the whole family will love it. A delicious main with chunks of bread, or the perfect fuss free side dish.
This dish really couldn't be any easier. Chunks of delicious tender Albert Bartlett potatoes mixed in to an indulgent mustardy cheese sauce with leeks and baked to crispy perfection. The perfect potato side dish - kind of like scalloped potatoes, but without having to go to the effort of thinly slicing them. Less than 10 minutes prep time and you can sit back and relax.
Why you will love it
- A delicious way to use potatoes
- Cheesy comfort food
- Uses everyday ingredients
- Only 10 minutes prep time.
- Everything just thrown in - no need for layering
- Potatoes - We used Albert Bartlett Rooster Potatoes, which are a great all-rounder potato that are perfect for boiling, baking, mashing and roasting. We find that rooster potatoes keep their shape well and with their buttery texture they are meltingly tender once baked.
- Cheese - You can use any cheese that melts well, but we used a mature cheddar. Using a mature cheddar means it has a stronger flavour, so you can use less of it.
- Leek - This goes so well with the cheese sauce and adds a nice green boost.
- Spring onions (scallions) - You can leave these out, but they give it a nice flavour.
- Milk, butter, flour - This is the base of the cheese sauce. You could use a store bought sauce, but it is so easy to make your own.
- Mustard - We used English mustard and it adds a nice flavour to the cheese sauce. You can leave it out, or use a milder wholegrain mustard.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Pre-heat your oven to 220°C/425°F/Gas 7. Par-boil the potatoes for 4 minutes.
Two: Combine the milk, butter and flour and heat on low until it thickens, about 5 minutes, whisking continuously. Add the cheddar, mustard, thyme, salt and pepper. Continue to heat and gently whisk, until the cheese has melted.
Three: Meanwhile, melt some butter in a pan and gently cook the leeks and spring onions for 3-4 minutes, or until softened.
Four: Put the potatoes in a large baking dish, add the leeks and onions and cover in the cheese sauce. Mix well and cover with the mozzarella.
Five: Bake in the oven for 40 minutes.
What potatoes to use
The potatoes are the star of the show here, so the type of potatoes that you use are important. We used Albert Bartlett Rooster Potatoes, which are a great all-rounder potato that are perfect for boiling, baking, mashing and roasting. We find that rooster potatoes keep their shape well and with their buttery texture they are meltingly tender once baked.
Did you know that Albert Bartlett have a new online shop where you can buy a 7.5kg bag of their delicious potatoes? Perfect for the festive season when there are lots of potato recipe on the menu. Whilst you can buy their potatoes in most supermarkets, it's frustrating if you can't get hold of them, and ordering online limits trips to the shops too.
The 7.5kg bags are delivered to you in a fully recyclable padded paper sack (we love this), and delivered right to your door. Just £8 a bag, including delivery. Please note that they can only deliver within the UK.
Albert Bartlett also have a really useful information page on Potato Care which tells you all about how to store potatoes.
What vegetables to add
We kept it simple and let the potatoes and cheese sauce shine in this dish. But, we also fried up some leeks as they go really well with the cheese sauce and sliced up some spring onions (scallions) and mixed it into the cheese sauce for a lovely subtle onion and leek flavour.
But, there are loads of options here when it comes to what vegetables you can add to it. You can fry up some shallots, mushrooms and courgettes or even stir some frozen peas in to the cheese sauce before mixing it in to the potatoes. Give the whole dish a green veggie boost by mixing some spinach in.
What to serve this with
This is far from the healthiest dish we have ever posted on here. Let's face it, it is totally indulgent! So, we like to serve it with some lean protein, and plenty of veggies. Here are some of our mains and sides that go perfectly with this cheesy potato bake:
- Slow Cooker Sausage Casserole
- Broccoli Salad
- Honey Mustard Salmon
- Roasted Lemon Asparagus
- Slow Cooker Whole Chicken
- Roasted Garlic and Herb Mushrooms
- Stuffed Chicken Breast
- Baked Carrot Fries
- Honey and Lime Chicken
- Roasted Harissa Chicken
- Garlic and Parsley Roast Potatoes
- Creamy Dill Salmon
No, there is absolutely no need to peel the potatoes in this recipe, and it will save you lots of time by not bothering. Plus, you get all the added fibre from the skins.
We think this is a delicious vegetarian meal, however if you wanted to add meat then you definitely could. Why not try frying up some diced chicken breast or bacon and stirring it in before baking. You could even go for something really indulgent and add chopped fried chorizo.
You really can use any cheese that melts well in this bake. We went with cheddar in the cheese sauce, and then topped it with mozzarella as it browns nicely on top.
You cheese sauce can split if the oven temperature was too high or if it was baked too long. You will still be able to eat it and it will be delicious, it just won't look as presentable.
Leftovers of this are very rare in our house. However, if you do find yourself with leftovers of this, then you can portion it out and store in air tight containers in the fridge for up to 3 days.
It is best to reheat this potato bake in the oven and it will take about 20 minutes. It can also be reheated in the microwave too and it will take 2-3 minutes. Make sure it is heated through thoroughly before serving.
• If you want to make these potatoes really indulgent, then add a splash of cream to the cheese sauce once it has thickened.
• If you wanted to add some herbs to this, you could chop up some fresh rosemary or thyme and mix it in to the potatoes. You can also sprinkle it with some fresh parsley before serving for presentation.
• Let the dish rest for 5-10 minutes when it comes out of the oven, as it will be really hot.
More potato recipes
Easy Cheesy Potato Bake
- 800 g (1.75 lb) Potato - peeled and chopped into 1 inch cubes
- 100 g (1 cups) Mozzarella - grated
- 120 g (1 cups) Cheddar cheese - grated
- 130 g (1.5 cups) Leek - sliced
- 6 Spring onion (Scallion) - chopped
- 4 tablespoon (0.25 cups) Plain flour
- 1 teaspoon English mustard
- 50 g (0.25 cups) Butter - for the sauce
- 1 tablespoon Butter - for the vegetables
- 500 ml (2 cups) Whole milk
- 10 g (0.25 cups) Fresh thyme
- 1 pinch Sea salt and black pepper
- Pre-heat your oven to 220°C/200°C(fan)/425°F/Gas 7. Par-boil 800 g Potato for 4 minutes.
- Combine 500 ml Whole milk, 50 g Butter and 4 tablespoon Plain flour and heat on low until it thickens, about 5 minutes, whisking continuously.
- Add 120 g Cheddar cheese, 1 teaspoon English mustard, 10 g Fresh thyme and 1 pinch Sea salt and black pepper. Continue to heat and gently whisk, until the cheese has melted.
- Meanwhile, melt 1 tablespoon Butter in a pan and gently cook 130 g Leek and 6 Spring onion (Scallion) for 3-4 minutes, or until softened.
- Put the potatoes in a large baking dish, add the leeks and onions and cover in the cheese sauce. Mix well and cover with 100 g Mozzarella.
- Bake in the oven for 40 minutes.
- If you want to make these potatoes really indulgent, then add a splash of cream to the cheese sauce once it has thickened.
- If you wanted to add some herbs to this, you could chop up some fresh rosemary or thyme and mix it in to the potatoes. You can also sprinkle it with some fresh parsley before serving for presentation.
- Let the dish rest for 5-10 minutes when it comes out of the oven, as it will be really hot.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.