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Creamy Potato Bake - Orgran

  • Prep Time: 20m
  • Cook Time: 40m
  • Serves: 6



  • potatoes (approx. 4 large potatoes)
  • 2 cups vegetable stock
  • 1 cup dry white wine
  • 2 cloves garlic, peeled and crushed
  • 1 cup grated tasty cheddar cheese
  • 3 tablespoons ORGRAN All Purpose Plain Flour
  • Philadelphia™ cooking cream
  • 2 tablespoons fresh mint, finely chopped
  • salt & freshly ground black pepper, as desired
  • 2 tablespoons ORGRAN Rice Crispi™ Breadcrumbs
  • 1 cup grated Edam cheese
  • 1/2 cup parmesan cheese, finely grated


  • 1. Preheat oven to 170°C (350°F).
  • 2. Prepare a medium-sized casserole dish by spraying with cooking spray.
  • 3. Peel potatoes and cut into thin slices.
  • 4. Pour vegetable stock and white wine into a large microwave-safe jug. Microwave on high until nearly boiling. Do not boil. Stir in garlic.
  • 5. Put grated cheddar cheese into a medium-sized bowl. Sprinkle ORGRAN flour throughout cheese. Sprinkle cheese into hot liquid.
  • 6. Microwave sauce on medium-high for 1 minute and stir. Continue to microwave on medium-high for 1-minute intervals and stir until sauce thickens. Do not boil.
  • 7. Put cream into hot liquid and stir until cream is mixed throughout liquid.
  • 8. Stir in chopped mint, salt and pepper.
  • 9. Place a layer of potato slices into base of prepared casserole dish. Pour in a small quantity of cheese sauce. Continue with layers of potato slices and cheese sauce, finishing with cheese sauce.
  • 10. Sprinkle with ORGRAN rice crumbs, grated Edam cheese and Parmesan cheese.
  • 11. Place into a moderately-hot oven and cook for approx. 40 minutes or until potato is cooked.
  • Sweet potato may be combined or substituted in this recipe.
  • Other cheeses may be substituted for Edam, as desired.