Potato Bake with Rosemary & Cheddar. Served as a side or a light meal, this gorgeous recipe for Potato Bake is the perfect accompaniment to any dinner table and is even better the next day.
“We love this warming winter potato bake, layered with sharp vintage cheddar cheese. It is topped with one of my favourite herbs, aromatic and earthy rosemary, which goes gorgeously crisp in the oven. This is one of those dishes that tastes even better the next day. It also makes a scrumptious breakfast served with poached eggs and wilted English spinach; I like to add a little more cheese, and a good drizzle of olive oil, then grill it in a hot pan.”
6–8 large roasting potatoes; agria work well
250 g (2 cups) grated cheddar cheese
8 free-range eggs
60 ml (1/4 cup) milk
a large handful of fresh rosemary leaves
a drizzle of extra virgin olive oil
Preheat the oven to 180°C (350°F).
Scrub the potatoes, then slice into rounds about 1 cm (1/2 inch) thick. Place in a saucepan of salted water and bring to the boil. Reduce the heat to low and simmer for 2–3 minutes. Drain the water, then immediately fill the pan with cold water to stop the potato cooking any further.
Once the potato slices have cooled, arrange a layer of them in a baking dish, completely covering the bottom. Sprinkle with a small handful of the cheese, then repeat two or three times until you have used all the potato slices, reserving a little cheese for topping.
In a bowl, whisk together the eggs, milk and a large pinch of sea salt and freshly ground black pepper. Pour the egg mixture on top of the potato slices. Sprinkle with the rosemary, then drizzle with a little olive oil.
Bake for 35–40 minutes, or until the potato is tender and the cheese is golden brown. Serve warm.