Two-potato bake (and reason I love my food processor #125)

After a weekend filled with organising, parties and tart baking, I was a little sad when my alarm clock went off this morning. I do, however, have a big week ahead of me as we are throwing Mr BBB's parents a combined birthday party on Saturday. So, as you can imagine, there are a lot of things to organise given we are catering for over 110 people! Not that I am complaining :)

This evening Mr BBB and I had planned  to start our week off (fitness wise) with our usual Monday bike mountain bike ride.

Unfortunately Mother Nature had other ideas ;)

So, instead, we spent the rainy evening eating leftovers and watching Glee episodes. Not a bad alternative really ;)

Particularly when the leftovers include ‘two potato’ bake that I cooked last night for a family dinner.

Aptly named ‘two potato’ bake because it includes both desiree and sweet potatoes.

This dish came about after Mr BBB expressed his love for potato bake. I, on the other hand, always find them to be too filled with cream to be an enjoyable side dish.

But I figured that with a few tweaks we could find a happy medium.

And one that highlighted reason #125 why I love my food processor.

Because why slice up potatoes individually when you can run them through this attachment...

And have a bowl of perfectly even potato slices in less than a minute?!

Seriously - I am in love :)

It was then time to layer...potatoes, onion, cheese, sweet potatoes, onion, cheese, potatoes….

 

Finished with a creamy potato bake sauce.

Milk, flour, rosemary and dijon mustard.

Poured over the potatoes….

 

Then topped with a final sprinkle of cheese.

 

Baked for 1 hour until brown and bubbly,

And the potatoes were soft.

Sliced…

 

And served.

 

An easy-breezy cheesy potato bake….

 

With the added flavour bonus of dijon mustard and rosemary…

 

But without being too heavy or drowned in cream!!

A win/win dish.

Two-potato Bake (serves 8-10)

This is a delicious side dish, packed with flavour but without the fat. It is great if you want to feed a crowd, with minimal fuss, as it can be made up to the end of step 5 in advance. The, just pop it in the oven an hour before serving time, and be rewarded with a steaming potato dish that all will enjoy.

• 600g sweet potatoes, sliced thinly
• 600g desiree potatoes, sliced thinly
• 1 onion, diced
• 1 cup grated cheese
• 1.5 cups milk
• 2 tbs dijon mustard
• 2 tbs GF flour
• 2 tbs rosemary leaves

1. Preheat oven to 180C. Lightly spray a large casserole dish with oil.
2. Cover the bottom of the dish with 1/2 of the desiree potatoes, overlapping slightly. Top with 1/2 of the onion and 1/3 of the cheese.
3. Top with the sliced sweet potatoes, the remaining onion and 1/3 of the cheese.
4. Finish with a layer of the remaining desiree potatoes.
5. In a small bowl, combine the milk, flour, mustard and rosemary. Pour over the potatoes, then top with the remaining cheese.
6. C0ver and bake for 50 minutes.
7. Remove lid, increase the heat to 200C, and bake for a further 10 minutes or until the potatoes have cooked and the cheese is brown and bubbly.

What about you? Are you a fan of potato bake?

Happy Baking :)