00:14well hello there folks and a very warm festive welcome back to what's for tea and it's lovely
00:19to see you all again and i hope that i find you very well and thanks for coming over for
00:24this
00:24week's archive recipe this is a really easy one but really delicious it's a cheesy potato casserole
00:31or potato bake and honestly such a great side dish or just as good on its own so i'm just
00:38going
00:38to pass you over to me from last year and we'll take you through the recipe this is everything
00:43that i used here but i will put it on the screen as we go and you'll also find it
00:48in the description
00:49box underneath the video along with the weights and everything else that you're going to need but
00:53it's very very simple but really tasty so let me go on and show you how i made this so
00:59i am using
01:00maris piper potatoes but use whatever potatoes you prefer and you just want to cut these into
01:06bite-sized pieces not too small because you don't want them all to disintegrate as they boil get them
01:11into a pan with some cold water bring them up to the boil and put a generous helping of salt
01:16in there
01:17and let these simmer away for five minutes just until they start to cook on the outside drain the
01:23water out and just set those to the side till we do the sauce so into a different pan you
01:28want to put
01:28your butter melt that down and then once it's nice and hot you want to add your onion i am
01:33using red
01:33onion but use whatever you prefer you want to cook these for about five minutes until they go
01:39nice and soft i'm going to add some of this garlic you can use fresh garlic if you prefer stir
01:45that
01:45through and give that about a minute or so just for the flavor of the garlic to come out
01:50to this i'm going to add a couple of tablespoons of plain or all-purpose flour now you want to
01:56stir
01:56this through and let this cook for about a minute just to get rid of the raw flour taste and
02:02then give
02:02it another wee stir and i'm going to add in chicken stock you can use vegetable stock if you prefer
02:08but
02:08i like using chicken stock it gives the sauce a lovely rich you know sort of savory flavor stir this
02:15through and it will thicken up and then to this i'm going to add a wee pinch of salt and
02:19pepper
02:20you just add this to your own taste or leave it out completely if you find your stock is salty
02:25enough
02:26turn your heat down and we're going to add the cream i am using double cream or heavy cream stir
02:32this
02:32through and you want to let this simmer for about five minutes and it will thicken up slightly to this
02:38i'm going to add some dijon mustard you can use grained mustard if you prefer the texture i prefer
02:43a smooth mustard you just want to stir this through and if when you take your finger along the back
02:49of
02:50your spoon you know if it doesn't slide down you know it's thick enough and you're ready to go add
02:55this into your potatoes nice and slowly and then we're also going to add some grated cheese as well
03:01i've got a combination of mozzarella and cheddar cheese as well so add half of your cheese and you
03:08want to give this a gentle stir together don't stir this too roughly because you don't want to break
03:13your potatoes up you do want nice chunky potatoes and with your sauce so just take your time and just
03:19go
03:20very easy very gently and all we're going to do is transfer this to a large ovenproof dish just like
03:26this one again just be nice and gentle with it because you don't want to break all of your potatoes
03:31up you're not looking for mashed potato here you do want that nice texture so pop this into the oven
03:37as it is without any cheese on the top and let this bake for about 35 minutes and quite a
03:42low oven
03:43until it looks something like this now you can have it like this but i'm going to add another wee
03:48bit
03:48of cheese and also some spring onion just for a wee bit of color you could use parsley or chives
03:54whatever you prefer pop this into the oven for about another 10 minutes just until your cheese goes nice
03:59and crispy on the top just like this and doesn't it look wonderful and let me tell you it's so
04:05so
04:06tasty but it's very rich like i said it does make the perfect side and just look at the creamy
04:12sauce yeah
04:12this is just wonderful highly recommend you give this one a go if you do like this kind of thing
04:18of
04:19course so i'm just going to pop this onto the plate and i just served a fish cake and some
04:24garden
04:25peas at the side so do let me know what you thought of that one it's not too old you
04:29know it's quite a
04:30recent video from about a year ago but it's one of my favorites and went down really well first time
04:35so you obviously enjoyed watching it and obviously a lot of the new subscribers won't have seen it yet
04:40so yeah hopefully you did enjoy that one and as usual a huge thank you to the supporters of the
04:45channel
04:46over on my patreon page and to the channel members here on youtube for you all for watching
04:51leaving your lovely comments for those that share the videos or who've bought me a coffee using the
04:56buy me a coffee link or left a super thanks donation on the channel and tomorrow is new year's eve
05:02so if i
05:03don't see you before then all the very best for 2026 and i'll see you next year all the best
05:09take care
05:10and bye for now bye now
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