Want to do something different with a nut roast? Try using it as a topping and creating this Creamy Nut Roast Potato Bake. So simple, so impressive and sooooo delicious.
“Is it Christmas yet?” Are the words I shall be hearing every day for the next 25! I spent the day yesterday having a mad clean. Call me slightly OCD but I have the urge to have a big, big clean before our tree goes up. A messy house wouldn’t feel right for the official start of the Christmas season… I like to save that mess for the day itself, oh, and for the few weeks after when I am still hoovering up glitter and pine needles from every corner of my house!
So today we are busy decorating the tree! Yay!
The smell of the tree is what really makes it Christmas for me. Traditionally, every year we would spend boxing day with our extended family. Aunties, Uncles and Cousins, some of whom I didn’t see very often, would all get together for the day. We would enjoy food, sing carols and exchange presents. My Auntie’s house always had the most amazing smell of Christmas trees at this time of year and since we always had the most amazing day together, the smell fills me with such a happy Christmas feeling.
It’s that feeling that has me searching and experimenting with lots of new dishes that will go down well on Christmas day and this one certainly earns it’s place! A perfect vegetarian dish.
Using Nut Roast as a Topping
After making this nut roast the other day, I really wanted to experiment and try something new and this potato bake makes an amazing alternative. In fact, my potato bakes will never be the same again! This is officially my new favourite way to eat potatoes!
I can’t begin to tell you just how amazing the creamy potatoes are! Boiling them until they are soft, in the creamy garlic sauce, makes them so unbelievably mouth melting you’ll really want to keep on eating this! Just save some room for dessert…. who am I kidding?! There is always room for dessert!
Boil the Potatoes Until they Are Cooked Through
A little tip, be sure to boil the potatoes until you can stick a fingernail into one with ease, half cooked potatoes will ruin this dish, but don’t overdo it to the point of creating mashed potato, they still need to hold their shape. My advice would be to check them regularly throughout this process and ensure they are getting an even boil by turning them over gently in the creamy sauce.
Remember to Wash the Potato Slices
When you have sliced your potatoes, don’t forget to rinse them off, the starch will make it hard to separate the slices and make everything super sticky, you don’t want that!
I’m going to get back to covering the entire house in tinsel but I am urging you to get baking and give this a go!
Make an Extra Meal with the Nut Roast
I usually make a whole portion of the nut roast recipe and then use the other half to make a smaller nut roast, which can be enjoyed later. You can freeze the uncooked portion and bake when you want it, straight from the freezer. Just be sure to allow extra time for baking.
Creamy Nut Roast Potato Bake
- 1 kg Potatoes
- 600 ml Milk
- 300 ml Double Cream
- 3 Cloves of Garlic
- 80 g Gruyere Cheese
- Half a Portion of Nut Roast (see recipe)
- Preheat the oven to 180oc (160oc fan assisted)
- Peel and thinly slice the potatoes.
- Rinse the potato slices in water until it runs clear.
- In a large pan, mix the milk and cream and add the garlic cloves, peeled but whole. Heat gently.
- Once warm add the potato slices, stirring often to prevent them sticking, boil in the milk mixture until soft.
- Remove the potatoes from the milk with a slotted spoon and arrange in an oven proof dish.
- Add the gruyere to the leftover milk in the pan, heat gently until the cheese has melted and pour over the potatoes.
- Sprinkle the nut roast mixture over the top of the potatoes covering them completely.
- Bake in a the oven for 20-25 minutes.
Need a Nut Roast Recipe?
Since you only need to use half the amount of the nut roast recipe, it’s a good idea to prepare a nut roast with half the ingredients to use another day, just shape it and pop it in the freezer before cooking, you can whip it out any night you’re in a hurry.