Smokey Cheese & Caramelized Onion Potato Bake

I give you the ultimate potato bake. We arrange the potato slices vertically to maximise the crispy top (let’s be honest it’s the best part!), add smoked cheese and caramelised leeks and onions. The result is a total showstopper, with a custardy centre, super crispy top and a filling perfumed by the wonderful flavours of bay, nutmeg, smoked cheese and onions. It’s the perfect pairing to any main, but we particularly love it for a braai, where the smokey notes of the meat play wonderfully with the potato bake.  
 

1.2kgs potatoes (or enough when sliced to fill your dish) 
1 onion  
2 large leeks (or another onion) 
1 cup cream 
1/2 cup milk 
1 1/2 tsp salt 
1/4 tsp nutmeg 
1 bay leaf (optional) 
½ - ¾ cup smoked cheese 
 
Method: 
 
Set your Instant Pot to Sauté mode and add the olive oil.  Add the thinly sliced onions and leeks. Cook for 15 minutes on Less, stirring occasionally, until soft and lightly golden.  
 
While the leeks and onions cook, peel and thinly slice the potatoes (1mm slices are the ideal thickness).  
 
Before assembling your bake, check that your baking dish fits comfortably in your Instant Vortex. We used a round 21cm dish, that was 9cm deep.  
 
Spoon your caramelized leeks and onions into the bottom of your round baking dish. Add roughly ⅓ of your grated smoked cheese on top of this. Flatten the filling to form a nice base for the potatoes.  
 
Arrange the potato slices vertically in your dish. Tuck any remaining potato slices into the gaps. Pop your bay leaf, in the middle between a few slices of potato. 
 
Wipe down the inner pot, and then add the milk, cream, salt and nutmeg. Set to Sauté on Less (push button to change the setting) and let the mixture heat up until nearly boiling.  Remove the inner pot carefully and then pour mixture over the potatoes. Scatter over the remaining cheese and cover the bake tightly in tin foil.  
 
Start your Instant Vortex, set it to the Bake function at 180c for 50 minutes. Add the potato bake to the Vortex basket and cook until the potato slices are soft and cooked through. Ours was done at 45 minutes but we recommend checking from 40 minutes onwards, as cooking times will vary depending on how thick your potatoes are sliced, and your baking dish of choice.  
 
Once the potatoes are cooked through. Remove the foil, and cook for a further 5-10 minutes, so that the top turns a deep golden brown.  
 
Serve alongside your favourite main dish. 

For more recipes by Jess, click here.