good2heat Potato Baker - Red,17 x 3 x 18.5 cm

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There are loads of different variations of potato bake around, but my recipe for Classic Potato Bakeis dead easy and incredibly delicious!

OR you can bake the potatoes, then let them cool and pop them into the fridge (or freezer!) until ready to eat them. If you’re going to freeze them, let cool completely, then wrap the whole dish in several layers of plastic wrap and foil before freezing. Potatoes– Floury / starchy potatoes are the best choice to give you that lovely soft and fluffy texture once baked. Great options are desiree or sebago (aka brushed potatoes in Australia) or Yukon Gold (America). Though when we make this at home, we’ll use any potatoes we have on hand and still get a yummy result.Try to avoid waxy potatoes if you can, as you’ll be waiting forever for them to soften in the oven. Sub with half sweet potato or all sweet potato.

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The ideal baker potato should be high in starch with a skin that doesn't retain moisture. The inside should remain soft and fluffy, while the outside crisps up. Here's a selection of potato varieties that work well for this baker's potatoes recipe: After letting rest for a short while, either serve immediately, cool and reheat later, or cool and freeze for another day. Helen’s top tips SUCH A CLASSY DISH! You can sound all fancy when you tell your guests (or family!) this is a traditional French dish called boulangere potatoes. It is very similar to a tradition in Turkey of cooking a ceremonial dish called "Keşkek". This tradition is still ongoing in some rural areas. Why This Recipe Works? Note that normally boulangere potatoes don’t contain any bacon or parmesan either. Without the bacon and parm you’ll still have a mighty tasty dish of potatoes! My recommendation? Keep them in there, of course. Why you’ll love them

Use a Mandoline Slicer –These will give you even, thin slices that will help everything cook through. It will also you loads of time! Step 1: The first thing you do is pan fry some delicious bacon pieces for around 10 minutes until crispy.Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information. Best Potatoes for Potato Boulangere Recipe There is a good chance if you have ever eaten potato bake at a barbecue or at your Grandma’s house – it was this very recipe! It is a very traditional recipe with layers of delicious potato, tasty cheese, cream and onion. You can decide whether you want to peel the potatoes. If you aren't peeling them just ensure they are well washed before you peel them. Melt 25 grams of butter in a pan and gently saute the onions along with the garlic and thyme on medium to low heat. Cheese –Switch out half of the regular cheddar cheese for something extra fancy, like camembert or gruyère. Or add sharpness with aged cheddar or parmesan!