Crosse & Blackwell Potato Bake
Crosse & Blackwell Tangy Mayo will make this potato bake a firm favourite!
Time: 1 hour 35 minutes
Recipe by: Thando Manyoni
1kg medium potatoes, thinly sliced
¼ cup butter
1 onion, diced
4 garlic cloves, mince
¼ cup flour
2 cups milk
1 cup chicken stock
6 sprigs fresh thyme
2 cup mature white cheddar, grated
½ cup parmesan, grated
Crosse & Blackwell Tangy Mayonnaise
Preheat the oven to 180C and prepare an oven safe casserole.
Heat a medium sized pot and add the butter. Once the butter has melted, add the onions and garlic, and saute on medium heat until soft. Add the flour and stir to combine.
Add the milk, chicken stock, thyme and a few pinches of salt. Stir and bring to a boil. Continue stirrin and cook for a few minutes until slightly thickened.
Remove the pot from the heat and add all the cheese and combine.
Add the 1/3 of the potatoes to the casserole and spread 1/3 of the cheese sauce onto the process, repeat the process two more times. There should be three alternate layers of potatoes and cheese sauce.
Cover the casserole with foil, bake for 30 minutes. Uncover the casserole and bake for another 2-30 minutes until golden brown.
Cool for 10 minutes, top with dollops of tangy mayonnaise. Serve and enjoy.
Chefs Tip: Make sure that the potatoes are evenly smothered in the cheese sauce, as the sauce helps the potatoes get cooked through.