Potato bake. Say no more, really. I’m tempted to stop here as like I need to convince you to make a potato bake, right? However, I will politely ask you to hang a around a wee second as I give this epic recipe a little talking up.
Cauliflower lends a divine creaminess to the potatoes and the two go together like peas & gravy. This recipe is so tasty you will not be asking where the cheese is, you’ll simply say, gimme more!
Like a lot of my recipes, I try and leave them open for interpretation as in, if you wanted to spike this dish with chilli then be my guest likewise add a dash of harissa or paprika and you’ll end up with as equally as delicious potato bake.
Me personally. I can’t go past a good classic ‘cauli & parsley’ white sauce. It’s perfectly oozy and comforting with a dash of freshness from the parsley. I’m in love.
If you make this recipe, I would love your feedback, Feel free to drop a comment below or comment on my social media channels Or you can even tag me in your creations #theplantritionist I would love to see what you’re all getting up to in your kitchens, so stay in touch
Talitha
x
Add everything except the potatoes and parsley to a large pot and bring to the boil. Reduce to a simmer and cook for 20 minutes or until the cauliflower is super soft.
While the cauliflower sauce is cooking, slice potatoes finely - as thin or thick as you like, but try and keep them consistent as this will ensure everything cooks evenly.
Once the cauliflower is super soft and mushy, turn the heat off, add a small palm full of fresh parsley and using a stick blender, blend until creamy and smooth. Taste and adjust seasonings, adding more salt or pepper if required.
Scoop 1-2 ladles of the cauliflower sauce into an oven tray, followed by a layer of potatoes, followed by another ladle of the cauliflower sauce. repeat until everything has been used up.
Cover the tray with foil and place in an oven at 200 degrees for approximately 90 minutes - check at about 45 minutes in as it will depend on how finely sliced you potatoes are as to how quickly they cook. At the 60 minute mark you can remove the foil to get a little colour on the potatoes.
Serve with fresh parsley and chives or even a sprinkle of chilli flakes.
Ingredients
Directions
Add everything except the potatoes and parsley to a large pot and bring to the boil. Reduce to a simmer and cook for 20 minutes or until the cauliflower is super soft.
While the cauliflower sauce is cooking, slice potatoes finely - as thin or thick as you like, but try and keep them consistent as this will ensure everything cooks evenly.
Once the cauliflower is super soft and mushy, turn the heat off, add a small palm full of fresh parsley and using a stick blender, blend until creamy and smooth. Taste and adjust seasonings, adding more salt or pepper if required.
Scoop 1-2 ladles of the cauliflower sauce into an oven tray, followed by a layer of potatoes, followed by another ladle of the cauliflower sauce. repeat until everything has been used up.
Cover the tray with foil and place in an oven at 200 degrees for approximately 90 minutes - check at about 45 minutes in as it will depend on how finely sliced you potatoes are as to how quickly they cook. At the 60 minute mark you can remove the foil to get a little colour on the potatoes.
Serve with fresh parsley and chives or even a sprinkle of chilli flakes.
