Devilled potato bake
Devilled potato bake features thinly sliced potatoes layered with a creamy garlic-curry sauce and topped with parmesan cheese, baked until golden brown. This comforting dish is ideal as a side or main course for gatherings.
Cook time 90 min
Prep time 15 min
Ingredients:
2 tsp butter2 garlic cloves
1 tbsp all-purpose white wheat flour
1 tsp curry powder
1/2 cup chicken gravy
2 cups sour cream
5 potatoes
1 onion
1 cup grated parmesan cheese
Devilled potato bake is a delightful and flavorful dish, perfect for family gatherings or as a tasty side dish for any meal. Featuring a rich and creamy sauce with a touch of curry powder and the savory combination of garlic, onion, and parmesan cheese, this recipe turns simple potatoes into a luxurious treat.
Instructions:
- Preheat your oven to 180°C (350°F).
- In a medium saucepan, melt the 2 tsp of butter over medium heat.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the all-purpose flour and curry powder, cooking for another minute to create a roux.
- Gradually add the chicken gravy, stirring continuously to prevent lumps.
- Once the gravy is fully incorporated and smooth, reduce the heat and stir in the sour cream. Mix well until you have a smooth, creamy sauce.
- Remove the sauce from heat and set aside.
- Peel the potatoes and slice them thinly, about 1/8 inch (3mm) thick.
- Finely chop the onion.
- In a large, greased baking dish, layer half of the sliced potatoes evenly.
- Sprinkle the chopped onion evenly over the potatoes.
- Pour half of the prepared sauce over the onion layer.
- Repeat the layers with the remaining potatoes and sauce.
- Sprinkle the grated Parmesan cheese evenly over the top layer of the bake.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Allow the bake to rest for about 5 minutes before serving. This will help the layers set slightly, making it easier to serve.
- Serve hot, garnished with fresh herbs if desired.
Once the devilled potato bake is out of the oven, let it cool slightly before serving. Its golden top and creamy texture make it a delightful addition to any meal. Enjoy this deliciously comforting dish with your favorite main course or as a satisfying stand-alone meal.
Devilled potato bake FAQ:
Bake the devilled potato bake covered with aluminum foil for 30 minutes at 180°C (350°F). After that, remove the foil and continue baking for an additional 20-25 minutes until the potatoes are tender and the top is golden.
The potatoes are done when they are tender and easily pierced with a fork. Additionally, the top should be golden and bubbly.
Yes, you can substitute sour cream with Greek yogurt for a lighter option. You may also use vegetable broth instead of chicken gravy for a vegetarian version, but this may alter the flavor slightly.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
A large baking dish, such as a 9x13-inch (23x33 cm), is recommended for this recipe to ensure all the ingredients fit well.
Cooking Tips:
- Slice the potatoes thinly and uniformly to ensure even cooking.
- For a smoother sauce, ensure the flour is thoroughly cooked before adding the liquid ingredients.
- Feel free to adjust the amount of curry powder to suit your taste preferences.
- Add a sprinkle of fresh herbs, such as parsley or chives, on top for an extra burst of flavor and color.
- Use a mandolin for even potato slices, which will help in achieving a consistent bake.
- If you prefer a crustier top, broil the dish for the last few minutes of baking.
Nutrition Facts
8 ServingsCalories 280kcal
Protein 8g
Carbohydrates 30g
Fiber 3.30g
Sugar 4.23g
Fat 16g
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