Potatobake Recipes

Steps:

• Slice potatoes into 3/4 inch pieces. Slice onion thinly and split into rings.
• Combine potatoes and onions and microwave on high for 10 minutes, stirring once during cooking.
• Remove from microwave, stir through sour cream , ham, and 1/4 cup cheese.
• Place in greased baking dish and sprinkle remaining cheese over the top.
• Bake at 350°F for 45 minutes.
• This dish can be prepared ahead and refrigerated until ready for the oven. Quantities can be adjusted with potatoes and cheese as desired.

Steps:

• Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
• Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.

Steps:

• Preheat oven to 180°C.
• Peel and slice potatoes approx 5mm wide and place them in a greased casserole dish alternating layers of onion and diced ham/bacon.
• Sprinkle grated cheese over the top.
• Mix the garlic and the cream together and pour over the top.
• Cook in oven with lid on for 1 hour or until potatoes have softened.
• Remove lid and return to oven for 15-20 minutes or until cheese has turned golden brown.
• IMPORTANT: Leave to sit for approx 15 minutes before serving.

Steps:

• Preheat the oven to 400˚F (200˚C). Tear off 8 12-inch (30 cm) square sheets of foil. Stack 2 sheets of foil and fold in the long sides, then the short sides, to make a tray. Repeat with the remaining foil and set the trays in an 18 x 13-inch (45 x 33 cm) baking sheet.
• Make the cheddar broccoli potatoes: In a large bowl, season the potatoes with the salt and pepper and toss to coat. Add the bacon, 1 cup of broccoli (150 G), and the nacho cheese sauce. Mix until the potatoes are fully coated.
• Pour the mixture into 1 section of the prepared pan. Sprinkle the cheddar cheese and remaining cup of broccoli on top.
• Make the creamy spinach potatoes: In a medium microwave-safe bowl, mix together the cream cheese, heavy cream, ½ cup (150 G) mozzarella cheese, and the spinach. Microwave in 30-second intervals, stirring between, until the cheese is completely melted, about 1 minute total.
• In a large bowl, season the potatoes with the salt and pepper and toss to coat. Add the spinach mixture and mix until the potatoes are fully coated.
• Pour the mixture into another section of the prepared pan. Sprinkle the remaining ½ cup (50 G) mozzarella on top.
• Make the chili potatoes: In a large bowl, season the potatoes with the chili powder, pepper, and salt and toss to coat. Add the chili and mix until the potatoes are fully coated.
• Pour the mixture into another section of the prepared pan and sprinkle the cheddar cheese on top.
• Make the pizza potatoes: In a large bowl, season the potatoes with the salt, pepper, and oregano. Add the marinara sauce and mix until the potatoes are fully coated.
• Pour the mixture into the last section of the prepared pan and sprinkle the mozzarella cheese on top. Arrange pepperoni on top.
• Bake for 45 minutes, until the potatoes are tender.
• Serve immediately, or portion into reusable containers and store in the fridge for up to 4 days. To reheat, place portion in a microwave-safe container. Place in microwave and cook for 2-3 minutes. If contents are not heated through, continue cooking in 30-second intervals.
• Enjoy!