Recipe: Healthier Creamy Potato Bake

You guysssssssssssssssss. Have I ever told you that I hate the rain?

No seriously, hate the rain. I probably have. I really hate the rain. Actually that's wrong, I hate when rain combines with cold - that's when I hate rain. 

Sun showers on warm sunny days? Good! 

Rain on windy freezing cold days? Bad... very bad. 

But that's what we've had for the last couple of days in Sydney (though thankfully today the sun is shining and it is heaaaaaaaaavenly). But what does a rain hater do to cope when it looks like we need to start thinking about how to build an ark? 

She makes ALLLLLLLLLLLLLLLLLLLLLLLL the warm food, of course. 

In the last couple of days we've had homemade soups, apple crumble, steaming hot bowls of oatmeal, baked vegetables and this delicious potato bake which just so happens to be our favourite.

And when it looks like that^ outside, I think you'd do the same. That was what I faced yesterday whilst at our church for Mainly Music. Needless to say I was wearing gumboots, thermal leggings and socks under my jeans, a singlet, a knitted long sleeve top, my mainly music t-shirt and my thermal jacket with a knitted beret on my head. 

It may be warmer today but WINTER IS COMING and this potato bake is delicious regardless of the weather so I thought I should share the recipe with you all! Best of all? This potato bake is super simple, easily customised and oh so delicious. Not to mention lightened up and healthy too!

So let me share the recipe with you! >>

Healthier Creamy Potato Bake Recipe 

serves 3-5 as a side dish, easily multiplied

gluten free, low fat, vegetarian option, clean eating friendly

500g potato, sliced into thin slices (peeled or unpeeled, depending on your preferences)

1 1/2 cups milk of your choice (we usually use unsweetened almond milk)

3/4 cup reduced fat grated cheese* see notes for options

1/4 tsp garlic salt

2 tbsp (40g) reduced fat cream cheese

Salt and pepper, to taste

Optional: add in some cooked ham/bacon or mushrooms for extra flavour! We love adding ham, mushrooms and fresh basil and parsley which we saute before adding into the mix. You can also add any other seasonings you like!
Tip: If you want a really thick sauce, add 2 teaspoons of cornstarch (mixed into a tablespoon of water) to your sauce mixture just before you mix it with the potatoes.

• Preheat your oven to 200C/395F and grease and/or line a medium baking dish to set aside for later. Alternatively, you can make this in individual ramekins.
• In a small saucepan, heat your milk over a medium-high until it begins to simmer.
• Add your grated cheese, garlic salt and cream cheese to your milk, stirring to combine and melt the cheese.
• Once your cheese has melted, season your sauce mixture to taste and add cornstarch if desired (see tip above).
• Add one layer of your potatoes to the bottom of your baking dish, pouring on a small amount of your sauce mixture and then repeating the process until all of your potatoes are in your pan. Pour any remaining sauce mixture into your pan and top your potato bake with some extra cheese if desired.
• Bake for 30-50 minutes or until your potatoes are cooked through and your cheese is golden. If your potato bake seems to be drying out whilst your potatoes are still not cooked through, cover your potato bake with foil (adding a little extra milk if needed), cooking until your potatoes are cooked through and removing the foil for the last 5 minutes of cooking to brown the top.
• Serve immediately! We love to serve this up with grilled chicken/steak and either salad or steamed vegetables!

Notes:

*We usually use a reduced fat cheddar cheese for this recipe, however, we also love using smoked cheddar for extra flavour.

But tell me, when the weather is cold what foods do you crave?

And are you a cold bug like me or do you like winter and rainy days?