When an ingredient or recipe is near and dear to your heart, it’s hard to take advice from others on how to cook it. In this latest edition of cooking with our native ingredients, resident Irishwoman A-Tooch dabbles with a new potato recipe.
After Miss Yunks’ success last month, I was on deck for this month’s Secret Recipe Club (which, ahem, you should get in on bloggies if you haven’t already). We were assigned Bizzy B. Bakes — a blog with a great range of sweet and savory recipes for all cooking abilities.
It didn’t take long before I stumbled on a recipe that paid homage to one of my favorite staple ingredients: the potato. Bizzy’s Cheesy Potato Bake recipe looked simple enough and guaranteed to produce some gooey and delicious treat. I followed the recipe exactly, except where it called for herb-yogurt cheese. Without being completely sure what that was I played it safe and went with some Alouette spreadable herb cheese (seemed similar enough).
Cooked and diced the potatoes and diced up some scallions while I was at it.
I was surprised/worried the recipe didn’t call for any butter or sour cream or the usual stuff that makes gooey potato casseroles so deliciously fatty and awesome. The soft cheese seemed to be the replacement, though. My new little ramekins were just calling out from the cabinet to be used for this. Under the specific direction of Bizzy, I baked these for 23 minutes. On the dot.
And yes, skins on the potatoes — don’t you ever ask an Irishwoman if she leaves her skins on!
Overall, pretty delish. They probably could have been cooked just a little more so they were mushy. The flavor was good and the dish was way lighter than my average potato casserole with bacon and “the works.” Next time, I’ll throw a couple sticks pats of butter in the recipe 
9 Comments
ooooooo yummy! I love them baked in the little ramekins and YES, skins on! 😉
This looks delicious! Cheese and potatoes are my weakness.
Hi, I am glad you liked it. You could add sour cream, if you wish. I have recipes similar to that but anywhere, I can trim a little fat and still have flavor, I want to do it. I am a potato fan also and I am glad, I gave you a reason to have some. Thanks for cooking my recipe.
Mmm, I love potato bakes! This looks awesome but I totally agree that it should include some butter! 😛
What great looking comfort food!!!!
cheese and potatoes…a match made in heaven!
I love the individual portions.
If you haven’t already, I’d love for you to check out my SRC recipe this month: Holy Guacamole.
Lisa~~
Cook Lisa Cook
I always leave the skins on too. I like the texture it gives. This recipe looks wonderful!
Glad to be part of SRC with you!
Love how you put these in individual ramekins. So fun to be in the Secret Recipe Club with you.
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