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Devilled potato bake
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Creamy curry and mustard potato bake for a comforting and flavorful twist on a classic dish.
Ingredients:
  • 10.00 gm butter, at room temperature
  • 2 garlic cloves, crushed
  • 20.00 ml plain flour
  • 5.00 gm Curry Powder
  • 2 tsp Mustard Powder
  • 125ml (1/2 cup) chicken stock
  • 400g ctn sour cream
  • 1kg desiree potatoes, peeled, thinly sliced
  • 1 large brown onion, thinly sliced
  • 150g (1 cup) pre-grated 3 cheese blend
Instructions:
  • Preheat your oven to 170°C on fan-forced setting. Spread butter inside a 2L (8 cup) ovenproof baking dish to prevent sticking.
  • Combine garlic, flour, mustard, and curry powder in a bowl. Pour in the stock and stir until smooth, then mix in the sour cream until well combined.
  • Layer the dish with half of the potato slices, followed by half of the onion and half of the cheese. Season generously before pouring half of the cream mixture over the layers. Repeat the process with the remaining potato slices, onion, and cream mixture. Save the rest of the cheese for later.
  • Cover the dish with foil, place on a baking tray, and bake for 1 hour or until the potato is tender. Sprinkle the reserved cheese over the top and bake, uncovered, for an additional 25-30 minutes until golden brown and the potato is very tender.
  • Allow to cool for 15 minutes before enjoying.

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