Thermomix Potato Bake Recipe, But Different.

Chunky Thermomix Potato Bake Recipe

This Thermomix potato bake recipe is so tasty… and DARN EASY. It’s not your average potato bake though. Bec had a thought… “Does a potato bake NEED to have thinly sliced potatoes, or can they be diced?” This thought spawned this chunky, cheesey potato bake with a beautiful nutty crust.

Chop up the potatoes into cubes.
Make a simple crumb. Set it aside.
Make a cheesy sauce.
Combine the potatoes and the sauce.
Top with the crumb.
Bake.

It’s that easy!!!

We discussed this potato bake in Episode 144 of The 4 Blades podcast – The Impromptu Dinner Party Episode.

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gluten-free-potato-bake

Chunky Thermomix Potato Bake


  • Author: The 4 Blades
  • Total Time: 1 hour 40 minutes
  • Yield: 6 1x

Description

This potato bake recipe is so tasty and ever so easy. In fact, it’s not your average potato bake. We challenged the notion that a potato bake needed thinly sliced potatoes and just went ahead and diced them – so easy! Enjoy this chunky, cheesy potato bake with a beautiful nutty crust.

We discussed this potato bake in Episode 144 of The 4 Blades podcast – The Impromptu Dinner Party Episode.

Recipe Tester Feedback: “It was amazing and yummy. I loved it. Very cheesy, and the paprika added just the right amount of zing. The crumb was beautiful and crusty. It’s my new favourite potato recipe.” – Erika

No: Gluten / Egg
Contains: Dairy / Nuts


Ingredients

Scale
  • potato – 900g, washed or peeled and diced

Crumb:

  • pecorino cheese – 50g, cubed
  • almonds – 50g
  • salt flakes – 1 tsp
  • garlic granules – 1 tsp
  • paprika – 1 tsp
  • cheddar cheese – 50g, cubed

Sauce:

  • pecorino cheese – 100g, cubed
  • butter – 80g
  • milk of choice – 220g
  • tapioca starch – 3 tsp
  • mustard – 2 tsp, Dijon
  • pepper – cracked, black

You will need:

  • knife
  • chopping board
  • peeler, optional
  • ceramic baking dish
  • spatula
  • 2 small bowls
  • aluminium foil, optional

Instructions

  1. Preheat the oven to 180C.
  2. Dice the washed or peeled potato (900g). Set aside into a ceramic baking dish.

Crumb:

  1. Add the cubed pecorino cheese (50g), almonds (50g), salt flakes (1 tsp), garlic granules (1 tsp) and paprika (1 tsp) to the bowl. Blitz Speed 8 / 10 seconds.
  2. Add the cubed cheddar cheese (50g) to the bowl. Chop Speed 7 / 5 seconds. Set the crumb aside.

Sauce:

  1. Add the remaining cubed pecorino cheese (100g) to the bowl. Grate Speed 8 / 10 seconds. Set aside in a small bowl.
  2. Add the butter (80g) to the bowl. Program 2 minutes / 100C / Speed 1.
  3. Add the milk (220g), tapioca starch (3 tsp), Dijon mustard (2 tsp), grated pecorino cheese (100g) and cracked black pepper to the bowl. Program 4 minutes / 100C / Speed 3.

Assembly:

  1. Pour the sauce over the diced potatoes. Mix through and sprinkle the crumb over the top.
  2. Bake for 80 minutes, covered with a lid or aluminium foil.
  3. Bake uncovered for another 10 minutes.
  4. Enjoy!

Notes

  • Cannot be frozen
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes

Keywords: Thermomix Breakfasts, Free Thermomix Recipes, Savoury Thermomix Snacks, Thermomix Side Dishes, Vegetarian

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