Cheesy Vegetarian Potato Bake Recipe

About this recipe

A comforting and creamy potato bake featuring cheddar cheese, sour cream, and crispy fried onions. Perfect for a hearty vegetarian dinner.

Ingredients

• - Cathedral City Mature Cheddar Cheese
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 400G Mlekovita Sour Cream 18%
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Ktc Vegetable Oil
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche
• 150G Short Dated Crispy Fried Shallot, 150G

Instructions

1. 1. Preheat a large skillet over medium heat and add 1 tablespoon of vegetable oil.
2. 2. In a bowl, combine 1 cup of shredded cheddar cheese, 1/2 cup of creme fraiche, 1/2 cup of milk, 1/2 cup of sour cream, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix well.
3. 3. Reserve half of the 1 cup of fried shallot for topping later. Do not mix into the cheese mixture.
4. 4. Transfer the mixture to a greased 5-quart slow cooker and spread evenly.
5. 5. Cover and cook on high for 2 1/2 to 3 hours or until the mixture is bubbling.
6. 6. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top, followed by the reserved fried shallot as a topping.
7. 7. Cover and cook for an additional 10 minutes or until the cheese is melted. Serve hot.