A creamy potato bake packed with veggies is one of my favourite meals. The hardest work is the chopping (peeling is optional), but once that’s done, the rest of the work is done by the oven. It is not a quick recipe, cooking potatoes in the oven takes at least an hour, but the actual kitchen time logged is under 30 minutes.
Serving size: 4 servings, 8 side-servings
Preparation time: 15 minutes
Cooking time: 1h 15 minutes
Clean-up time: 5 – 10 minutes
Skill level: Novice chef
500g chopped veggies (choose one or more: broccoli or cauliflower, spinach, sliced mushrooms, onion, peppers, courgette, leeks)
250ml cream/cream substitute (One carton of Alpro or Oatly)
350ml milk (soya, oatmilk or nut milk for vegan/dairy free)
Toppings: Fresh herbs (parsley, oregano, thyme, rosemary, sage all go well), cheese, nuts (flaked almonds or chopped hazelnuts are good choices)
- Kitchen Devil 20cm knife
- Chopping Board
- Y-Peeler (optional)
- Measuring Jug
- Non-stick skillet
- Oven mitts & access to oven
- Cheese grater (optional)
- Mini-chopper (optional for chopping fresh herbs or whole nuts for the topping)
1. Pre-heat the oven to 180° C (160° fan oven), 360 F or Gas Mark 4.
2. Wash and thinly slice the potatoes (peeling optional) then set aside.
3. Rinse then chop the veggies into small chunks.
4. In an oven dish, pack a bottom layer of potato slices, followed by a thick veggie layer, pack a top layer of potato slices, leave an inch of space at the top of the oven dish.
5. Mix the cream alternative with milk and pour it over evenly.
6. Chop herbs if fresh then scatter over the top (optional).
7. Bake for 1 hour or until the potatoes are cooked and soft. (Set a timer).
8. Clean the kitchen – wash up, wipe the side, get serving bowls/plates ready, make side-dishes (optional), set the table.
9. Check on your dish – if the top browns faster than the potatoes are cooking, move the dish to a lower oven shelf or turn down the oven by 20.
10. Chop nuts if using whole nuts.
10. Remove from oven, scatter grated cheese or top with nuts (optional) and bake for another 15 minutes. Check that potatoes are cooked through before serving.
Ergohacks Kitchen: Our story
We are not cooks, we have had no culinary training or relevant experience at all. In fact, we have always been pretty terrible at meal planning, grocery shopping and cooking from scratch. Our daughter was diagnosed with a gluten sensitivity and dairy intolerance 5 years ago and suddenly, we had to prepare scrumptious child-friendly meals to meet strict dietary requirements.
We found the internet overwhelming and confusing with contradictory instructions and advice and so, armed with an old family handwritten cookbook at hand, a small kitchen set given as a Christmas present by sympathetic family, we set out, us sleep deprived zombie parents, to conquer the wilderness of cooking healthy meals with limited time, limited resources and a shoestring budget.
We discovered two major unexpected problems we have tried to address: Recipes assume a certain level of knowledge and a stocked pantry and cooking from scratch leaves kitchens looking like a hurricane blew through. We include cleaning time and steps and focus on simple recipes easily adapted for food allergies or made a little different by adding or changing an item or two.
These are our recipes we made up from what was in the food cupboard, what we knew how to make and what we could afford. We still make them regularly and continue to experiment, always looking for more easy, tasty meals that anyone can make. View all our recipes.
This recipe was made in the Ergohacks Kitchen. Click to read more about our access icons used in this review. It was first published on 29 May 2016.