Kates Potato Bake
Cheesy creamy goodness
Ingredients
- 5 kg potatoes skin on, chunky sliced
- 2.5 l béchamel sauce see recipe
- 3 tbsp dijon mustard
- 1 cup milk extra
- 750 grams grated cheese
Instructions
- Take chunky chopped potatoes and steam in oven or boil until al dente, then dry out in moderate oven for 10 mins
- Make béchamel sauce, season to taste and rest. Add in extra milk with whisk.
- In an oven proof dish place potatoes. Add 2/3 of cheese to the sauce and stir in well, add mustard to sauce.
- Pour sauce over potatoes and cover with cheese.
- Bake in an 175C oven for 25 mins or until golden on and bubbling around the sides.
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