Recipe by Molly Alexander-Donaldson
This recipe is delicious because the creaminess of the sauce and the flavour of the cheese compliments the potatoes. They’re a combination that tie in with one another naturally. The light crisp from the cheesy golden brown top of the potato bake creates a pleasant texture on your palette.
This recipe is sustainable because potatoes are easily accessible in all seasons during the year making this recipe cheap and sustainable.
This recipe has good vege vibes because its meat-free and potatoes are good for the environment as the production of potatoes is more environmentally sustainable than pasta and rice, for example, potatoes have significantly lower levels of overall water usage than rice.
- 800g cooked potatoes
- 60g butter
- 1/4 cup plain flour
- 1 teaspoon salt
- 1 large onion, diced
- 2 cups of milk
- 1 cup grated cheese
- Desired seasonings/spices (salt, pepper, herbs, etc.)
- Peel potatoes and then precook them by boiling them in salted water, a video on how to do this is below. Once cooled slice the potatoes.
- Preheat oven to 180C.
- Melt the butter in a large frying pan, add diced onions, cook over med-high heat for 10-15 minutes until the onions soften and change colour.
- Add flour and salt and cook for 1 minute while stirring. Add the milk and mix until the sauce is smooth and thickened. Then remove from heat, add cheese and stir until melted.
- Lightly grease an ovenproof dish, place the sliced potatoes in layers and evenly pour over the sauce. Cook in the preheated oven for approx 20–30 minutes until top is golden. Serve and Enjoy.