Cheesy Potato Bake

Does your Christmas Ham need a friend? I think yes! This Potato Bake is one for the dinner table this season. I love it especially when the cheese gets crunchy and almost char coaled around the edges and the fluffy Agria potatoes soak up the stock and 3 cheeses resulting in a rich, moreish, carb heaven. - ugh my mouth is salivating writing this. 

In "chef speak" This dish is called Boulangere Potatoes. Its like a traditional potato bake but cooked with vegetable stock rather than cream. - Don't stress, It is still covered in cheese.! I usually make this dish if we have no cream in the fridge and I'm having a lazy Sunday and can't be bothered going to the shop, but never fear!!! - I always have OXO cubes in my pantry. 

It's super easy to throw together and I find if you splash out and use a good homemade chicken or Beef stock the flavour you get is ridiculous. The potatoes just suck up all the goodness. 

This is a 3 ingredient dish which holds all of your classic pantry staples. 1. Potatoes. The floury the better when it comes to the humble potato. 2. Stock. Like I said earlier, OXO cubes are a pantry's best friend or if you have homemade stock even better. 3. Cheese. I love using the Mainland 3 Cheese mix - you get more bang for your buck and it has a bit of everything. Then you are ready to go! 

Cheesy Potato Bake

I have added sliced onions to each layer to bump the flavour up. Also, make sure your Pep and Salt is at the ready. 


  • 1 kg agria potatoes
  • 2 C stock -vegetable or chicken
  • 1 onion - thinly sliced
  • 1 pkt Mainland 3 Cheese Mix
  • pep and salt


Turn oven on to 180C Fan bake.

Thinly slice the potatoes by hand or with a mandolin which ever suits. - watch your fingers!

Once sliced pat dry with a clean tea towel - this helps dry the potatoes out which means they soak up more juice. 

Heat the stock in a pot until warm.

Spray a baking dish with a little oil or butter. 

Start the layer process - place your potatoes down first, then onions, cheese, pep and salt. Repeat this process until your dish is full and just a bit higher than the edges. 

Pour over the warmed stock until dish is just under full. - (Don't top with cheese yet !)

Cover the dish with a layer of baking paper and then tinfoil. 

Cook covered for 20-30 mins. Check to see if potatoes are cooked with a sharp knife. If still hard cook for another 10 mins. If soft, remove tinfoil and paper, cover with cheese and grill for 10-15 mins. 

Once golden and gooey, remove from the oven and leave to stand for 15 as this helps it set and is easier to cut portions.. If you cant wait that long then DIG IN with a spoon and plate that baby up!


Jods x