• Lara Flanagan

Loaded Potato Bake

Oh my god. This was so good. Oh my god. I try to eat relatively light meals during the week but on the weekends I more than make up for it. Rissie and Archie have decided that it is worth having soup 4 nights of the week if the weekend is filled with indulgences like this. I have always loved potatoes – they are often the ultimate comfort food. Then when you combine them with a creamy sauce they are to die for!

This has probably been one of my favourite things I have made thus far. I really loved the fact that it was creamy, cheesy and indulgent. Plant-based does not have to be boring or lacking in flavour. It is also a much healthier version than your normal cheese and cream version which means that you can eat away without any of the guilt and a fraction of the calories.

Oh my god.

Loaded Potato Bake

I used a standard size oven dish. You could make a smaller or larger version, just adjust your ingredients depending on the dish you use.

Potato Bake:

2 kilos of potatoes – peeled and left whole.

Approximately 5 onions – peeled.

Nutritional Yeast – approximately 1 cup

Tuscan Seasoning

For Cheesy Milk Sauce

· 6 Tbsp olive oil

· 4 Tbsp plain flour

· 4 Cups almond milk

· ½ cup nutritional yeast

· Pepper

· Salt

Bring a pot of water to the boil and once boiling, add the potatoes whole and simmer for 15 minutes.

Drain and allow potatoes to dry.

Make Cheesy Milk Sauce

· Add oil to the saucepan and heat

· As the oil heats, add flour and whisk to remove any lumps.

· Cook the flour in the oil, stirring vigorously to avoid burning. Lower heat if mixture starts to stick at any point.

· Add the milk continuing to stir, allowing the sauce to thicken.

· Bring to a boil, then reduce heat and allow to simmer for a couple of minutes.

· Add nutritional yeast and stir.

· The sauce will continue to thicken as it cools. Remove from the heat and season.

Thinly slice potatoes and reassemble as a whole potato in the baking dish.

Halve onions and thinly slice halves.

Preheat fan-forced oven to 180 degrees Celsius.

Place a slice of onion between each slice of potato. Do this for the bulk of the potatoes so the dish is filled with sliced whole potatoes with a slice of onion between each slice.

Dice any remaining potato and onion and combine in a bowl with Tuscan season, salt and nutritional yeast.

Use the mixture to fill the spaces between the layers of potato.

Pour cheesy milk sauce over baking dish covering all potatoes.

Sprinkle generously with nutritional yeast and Tuscan seasoning.

Bake for an hour.

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