Cheesy Potato Bake

One of my go to comfort foods has always been cheesy potato bake and before I didn’t just prefer eating vegetarian I would always put in some sliced chorizo between the layers. This is something I eat on its own or makes a great alternative to your standard potato side dish. I’m sure you can easily make it vegan for swapping to non dairy alternatives. This would serve two as a main or in my case half now half later!

How many potatoes you use really depends on how deep your dish is; so if its a shallow dish 3/4 will be sufficient.

  • potatoes
  • 1/4 (for shallow) 1/2 (for a deeper dish) butternut squash
  • good chunk of cheese grated – I have always said cheese amounts are in the eye of the beholder!
  • milk – I actually use oat milk but any will do
  • butter about 1/2 tbsp
  • plain flour 1/2 tbspcheesy potato bake

First of all you want to slice your potatoes into rounds, not too thin or they will break apart but not too thick either, you can peel them or not it is all dependant on how your stoma tolerates potato skin. Then you want to slice your butternut squash into the same sort of thickness pieces.

Place in a pan of cold salted water the potato and squash. Bring to the boil and simmer for around 10 minutes, but check on it depending on your thickness. Preheat your oven to 180c.

Next is the cheese sauce – melt the butter in a pan, once melted add the flour and whisk. Allow the flour to “cook” out for 30 seconds so it loses the flour taste. You can season it with salt and pepper – I often put wholegrain mustard in too. Pour the milk in small amounts at a time, whisking in between. Repeat this until your sauce has thinned out but stick slightly thick. Add in the cheese and whisk until melted, you may need to top up with more milk to make it a bit runnier at this point. Turn off the heat.

Now when your potato and squash has cooked you want to start the layering process. I like to do a layer of potato then squash until none of it is left or my dish is full. Slowly pour over the cheese sauce being aware of when it starts to fill up – I say this because one time many years ago I didn’t and had cheese sauce down the cupboard doors!

Cook for 20/30 minutes or until browned on top then enjoy!

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