Fridge Friend Recipes
Creamy Potato and Tilsit Bake recipe
Golden sliced potatoes baked in a rich sour cream and Tilsit sauce until bubbling and crisp on top. Comforting, savoury and perfect as a hearty side or light main.
70 min · Medium · European Jump to method
Ingredients
- 900g Potatoes
- 250g Sour cream
- 150g Tilsit
- 100g Soft Cheese Slices
| Nutrition | Per serving |
|---|---|
| Calories | 440 kcal |
| Protein | 13 g |
| Carbohydrates | 38 g |
| Fat | 25 g |
| Saturated fat | 15 g |
| Fibre | 3.5 g |
| Sugar | 4.5 g |
| Sodium | 420 mg |
Why this works
A rich, energy-dense potato bake with moderate protein, high saturated fat and salt, best enjoyed as an occasional main or side rather than an everyday staple.
Potatoes provide potassium and vitamin C. Potatoes contribute potassium for blood pressure regulation and a modest amount of vitamin C, though some is reduced during cooking.
Dairy adds protein and calcium. Sour cream, Tilsit and soft cheese slices increase protein and calcium content, supporting bone health.
High in saturated fat and salt. The cheese and sour cream raise saturated fat substantially, and processed soft cheese slices can add significant sodium.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
- Peel the potatoes and slice them thinly.
- Mix the sour cream with half of the grated Tilsit in a bowl.
- Lightly grease a baking dish with a little of the sour cream mixture.
- Arrange a layer of potatoes in the dish, season with salt and black pepper if using, then spread over some of the sour cream and Tilsit mixture.
- Repeat the layers until all the potatoes and sauce are used, finishing with the remaining Tilsit on top.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for a further 15–20 minutes until the potatoes are tender and the top is golden.
- Leave to rest for 5 minutes before serving.
Prefer the classic version? Cheddar and Onion Potato Bake
Other Creamy Recipes
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