Yummy Cheesy Potato Bake with No Cream
This cream-less potato bake is a delicious, healthier alternative to the traditional, cream-heavy version. The recipe relies on a blend of olive oil and vegetable broth to create a rich, hearty taste. Melted cheese on top adds extra indulgence. Perfect for family dinners or to impress at a potluck, you won't believe something so tasty can be made without cream!
- 6 larger potatoes
- 2 cups vegetable broth
- 4 tbls olive oil
- 1 large onion, sliced
- 4 cloves of garlic, minced
- 2 cups of shredded cheese (your choice)
- salt and pepper to taste
- 1 teaspoon paprika
- Fresh herbs (rosemary, thyme or parsley) for garnishing
Preheat the oven to 400°F (200°C).
Wash and thinly slice the potatoes. You can peel them if you prefer.
In a large pan, heat the olive oil over medium heat. Add the sliced onion and minced garlic. Cook until the onions are soft and golden.
Layer half of the sliced potatoes in a baking dish. Sprinkle with salt, pepper, and half of the cooked onions and garlic.
Add the remaining potatoes, onions, and garlic. Season again with salt and pepper.
Drizzle the vegetable broth evenly over the potatoes.
Sprinkle the shredded cheese and paprika on top.
Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes.
Remove the foil and bake for another 15 to 20 minutes or until the potatoes are tender and the cheese is golden and bubbly.
Let it cool for a few minutes before serving. Garnish with fresh herbs as desired.