Creamy potato bake

The perfect winter warmer. Our creamy potato bake is the ideal accompaniment to any meal - or a meal in itself - providing a rich and filling treat during the cold British winter months.

This recipe was created by Luke Willcox - New Product Development team.

SEASON

Autumn/Winter

COMPLEXITY

Intermediate

PREPARATION TIME

20 minutes

COOKING TIME

1hr 40m

SERVES

Serves 4

Ingredients

  • 4 large floury potatoes, peeled and cut into chunks (Maris Piper would work well for this)
  • 12 shallots, peeled and sliced
  • 3 tbsp butter
  • 1 tbsp honey
  • 1 tbsp olive oil
  • Around 300ml chicken stock
  • 100ml cream
  • 300ml sour cream
  • A large handful of fresh dill or fennel tops, finely chopped
  • 1 egg, beaten
  • Sea salt and black pepper

Method

1
On a low heat gently cook the shallots in the olive oil, 1 tablespoon of butter and the honey, stirring now and again. It should take around 30 minutes to go a beautiful rich golden brown colour.
2
Meanwhile cover the potatoes with chicken stock and boil for around 15-20 minutes, or until they’re tender. Drain the stock off and reserve it for later, then mash the potatoes with most of the rest of the butter and the dill.
3
Mix the beaten egg with 100ml of sour cream and add to the mash. Mix in well and add enough chicken stock to make a ‘loose’ mash (almost a thick batter texture) as it will thicken in the oven. Season to taste.
4
Using the remaining butter, coat the inside of an oven-proof dish then add half the potato mixture. Spread the caramelised shallots in a layer over the potatoes then add the rest of the potato. Top with the remaining sour cream.
5
Bake in a preheated oven for around 25 minutes at 180ºC / Fan 160 °C / Gas 4 and finish off under a hot grill for a deliciously golden top.

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