Potato bake with root vegetables and goat cheese Recipe
This bake combines potatoes with carrots and parsley root – vegetables that have reigned in Polish cellars for years. Delicate, slightly tangy goat cheese adds character and makes the dish a bit like a French gratin, but in a more homely version. It works great as a vegetarian main or as a side to roast meat for Sunday lunch.
This bake combines the French character of a gratin with a very Polish set of root vegetables that have been stored in cellars and garden sheds for decades. The slightly tangy goat cheese beautifully cuts through the sweetness of the carrot and parsley root and the creaminess of the sauce, creating a dish that is both rustic and a little refined. It’s a great way to turn ordinary potatoes into something you can easily serve at a dinner with friends.
Chef's tips
Slice the vegetables as evenly as possible (2–3 mm), so all the layers bake through at the same time and you don’t end up with raw slices in the middle. If you’re worried the bake will be too runny, you can reduce the cream by 2–3 tablespoons or add a tablespoon of grated hard cheese to the sauce. Towards the end of baking, keep an eye on the top – goat cheese tends to brown quickly, so if needed move the dish to a lower oven shelf.
How to serve
Serve with a simple salad and a vinaigrette made with French mustard to brighten up the creamy flavours of the bake. To drink, a dry white wine such as sauvignon blanc works well, or simply a jug of homemade apple compote for a Sunday lunch. This dish is perfect for autumn and winter gatherings around a big table, for example after a family walk in the forest.
Ingredients
- potatoes peeled - 600 g
- carrot medium - 2 piece
- parsley root root - 1 piece
- leek white part - 0.5 piece
- goat cheese log or soft - 120 g
- cream 30% or 18% - 250 ml
- garlic finely chopped - 2 cloves
- butter for the dish - 15 g
- thyme dried herb - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat). Grease a baking dish with butter.
- Slice the potatoes, carrots and parsley root into thin slices (about 2–3 mm). Slice the leek into thin half-moons and rinse thoroughly to remove any grit.
- In a bowl, mix the cream with the garlic, thyme, salt and pepper.
- Arrange a layer of slightly overlapping potato slices on the bottom of the dish. Spread some of the carrot, parsley root and leek on top. Lightly season with salt and pepper.
- Pour over a thin layer of the seasoned cream. Repeat layering potatoes and vegetables, lightly seasoning and pouring over cream each time, until you use up all the ingredients. Reserve a little cream for the top.
- Pour the remaining cream over the final layer of potatoes. Cover the dish with aluminium foil (shiny side facing inwards).
- Place in the oven and bake for 30 minutes covered, until the vegetables start to soften (a fork should go in with slight resistance).
- After 30 minutes remove the foil. Slice or crumble the goat cheese and spread it over the top of the bake.
- Bake for another 15 minutes uncovered, until the cheese is lightly golden and the vegetables are completely tender.
- After removing from the oven, let the bake rest for 10 minutes so it firms up slightly and is easier to slice.
Storage
Store leftovers covered in the fridge and reheat gently in the oven or in a covered pan so the bake doesn’t dry out. If frozen, defrost overnight in the fridge before reheating.
