Gluten-Free-Potato-Bake-Thermomix-Recipe

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gluten-free-potato-bake

Gluten Free Potato Bake


  • Author: The 4 Blades
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • 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

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

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