Potato bake

Maris Piper or King Edward turn soft and creamy as they bake. Choose Charlotte potatoes if you want the slices to hold their shape more firmly.

Layer thinly sliced potatoes with the cream or sauce, cover with foil and bake at 180°C fan (200°C conventional) for about 45 minutes. Remove the foil and bake for another 15–30 minutes, until golden and a knife slips easily through the potatoes.

Slice the potatoes evenly and don’t rinse them after slicing; their surface starch helps thicken the sauce. Uncover the dish for the last part of baking so excess moisture can evaporate and the top can brown.

Cool it quickly and refrigerate within 1–2 hours. The Food Standards Agency advises eating chilled leftovers within 2 days; reheat potato bake until steaming hot throughout, and only reheat it once.

Yes, freeze it in portions once fully cooked and cooled. Thaw in the fridge and reheat until steaming hot; cream-based sauce may separate slightly, but the bake will still be fine to eat.

It goes well alongside roast chicken, sausages or a Sunday roast, with green vegetables such as cabbage, broccoli or green beans to balance the rich sauce.

They’re similar, but potato bake is a broad name and often includes cheese. Dauphinoise usually means thinly sliced potatoes cooked slowly in cream with garlic, without a cheesy topping.