Albany Blue Cheese and Potato Bake
Sliced tender potatoes baked in rich cream, fragrant thyme, and robust Western Australian blue cheese for a comforting Great Southern side dish.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •mandoline or sharp knife
- •ceramic baking dish
- •small saucepan
- •measuring jug
- •cheese grater
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 25 g
- carbs
- 31 g
- fibre
- 3 g
- protein
- 9 g
- calories
- 380 kcal
Instructions
- 1
Preheat the oven to 180°C fan-forced (200°C conventional).
- 2
Grease a deep 2-litre ceramic baking dish thoroughly with the butter.
- 3
Combine the thickened cream, milk, crushed garlic, thyme, nutmeg, salt, and black pepper in a small saucepan over medium heat.
- 4
Warm the cream mixture gently for 3 minutes until steaming, then remove it from the heat.
- 5
Arrange one-third of the sliced potatoes evenly across the bottom of the prepared dish.
- 6
Scatter half of the crumbled blue cheese over the potato layer.
- 7
Repeat with another third of the potatoes and the remaining blue cheese.
- 8
Top with the final layer of potatoes and pour the warm cream mixture evenly over the dish.
- 9
Sprinkle the grated cheddar cheese over the top layer.
- 10
Cover the dish with foil and bake for 35 minutes until the potatoes begin to soften.
- 11
Remove the foil and bake for another 20 minutes until the top is bubbling and deep golden brown.
- 12
Rest the bake for 10 minutes before serving to allow the sauce to set.
Chef's tips
Slice the potatoes evenly with a mandoline so they cook through at the same rate. Do not rinse the sliced potatoes in water, as their natural starch helps thicken the creamy sauce.
Ingredient substitutions
- Dutch Cream potatoes → Sebago or Nicola potatoes
- blue cheese → mild gorgonzola or creamy double brie
Storage
Store leftover bake in an airtight container in the fridge for up to 3 days.
Reheating
Reheat covered with foil in a 180°C oven for 15 to 20 minutes until piping hot in the centre.
Common mistakes to avoid
- •Rinsing the potato slices, which washes away starch needed to thicken the sauce.
- •Cutting potato slices too thick, causing uneven or prolonged cooking times.
- •Serving immediately without resting, leading to a runny sauce rather than clean portions.
Serving suggestions
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