Potato bake with black pepper cream and Pecorino cheese

It has been a while since I posted a potato recipe on my blog. Definitely too long. This time I am sharing my new recipe for bold, peppery and cheesy potato bake with black pepper cream and Pecorino cheese. This potato side dish is phenomenal. The flavour of black pepper is very bold but this was the idea.

Speaking of ideas. I love cacio e pepe pasta and I was wondering if there is a way to incorporate the flavour into a potato bake. After few trials I finally managed to create the dish that I am very happy with and make it on repeat in our house. If you had cacio a pepe you know that is all about black pepper, I mean a lot of pepper and Pecorino cheese. Pecorino cheese is made of sheep milk and is mild in flavour. It is mostly produced in Sardinia. I hope you enjoy my culinary experiment as much as we do.

How to make potato bake with black pepper cream and Pecorino cheese

The beauty of making potato bake is that it does not require much effort and the results are great. For this particular recipe follow the below tips to achieve the best results:

TIPS:

1. Use the right potatoes – I would recommend using waxy potatoes.
2. I can not stress enough how important it is to use freshly ground black pepper in this recipe. It really makes the difference as the flavour is more intense.
3. Do not stress about cutting potatoes too thin, it does not have to be perfect.
4. Every oven is different so I recommend using a fork and check if potatoes are ready.

How to reheat potato bake with black pepper cream and Pecorino cheese

If you have any leftover potato bake, you can easily reheat it. Cover the dish with aluminium foil. Preheat oven to 170C fan (338F) and bake for about 25-30 minutes. The beauty of this dish is that it has a lot of fat (butter) so it reheats great and you do not need to make any adjustments.

How to serve this peppery and cheesy potato bake

You can serve my amazing potato bake with black pepper cream and Pecorino cheese as a side dish for you dinner. It goes beautifully with any type of meat or fish for example chicken breast in garlic and white wine sauce, lemon and garlic baked chicken drumsticks or baked cod in garlic and tomato. Whatever main dish you pick, I am sure it will taste great.

What does potato bake with black pepper and Pecorino cheese taste like?

These potato bake is the ultimate comfort food. Potatoes are soft and baked to perfection in butter and cream. The flavours are very bold, black pepper is the hero of the dish but it is not overpowering. It blend beautifully with mild flavour of Pecorino cheese.

If you are looking for more recipes with potatoes, I can recommend you the following:

Potato bake with sour cream cheese and garlic

Hasselback potatoes with chorizo, cheese and bacon

Crushed potatoes with dill and garlic

Click this link to see the best recipes with potatoes

I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.

Recipe source – my own

Enjoy!

Potato bake with black pepper cream and Pecorino cheese

This wonderful potato recipe is inspired by famous Italian pasts dish cacio e pepe. My recipe for delicious potato bake with black pepper cream and Pecorino Romano cheese is easy and perfect for beginners. These potato bake is loaded with freshly black pepper and perfectly balanced by a delicate flavour of Pecorino cheese. This recipe is a great side dish for any family dinner.

Author: Anna K Cooking Method: Baking Cuisine: Italian Courses: Dinner, Side Recipe Keys: Easy Side Dish Vegetarian Wow

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Prep Time 30 mins Cook Time 90 mins Total Time 2 hrs Difficulty: Beginner Cooking Temp: 175  °C Servings: 6 Best Season: Suitable throughout the year

Ingredients

US Customary Metric

Cook Mode Cooking Mode Disabled

Servings

• 1.5 kg potatoes (waxy type)

• 300 ml double cream (heavy cream in US)

• 100 g butter (melted)

• 15 g black pepper (freshly ground)

• 250 g Pecorino cheese

• 1 tbsp salt (table)

• water (for parboiling potatoes)

Instructions

1. Please read recipe post as well. It includes storage direction and other useful information. 

   I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.

2. Peel potatoes. I would recommend using waxy type. Use medium size potatoes if possible and make they are all similar size.

3. Fill a large pot with water and  salt. Add peeled potatoes and parboil them until just soft.

4. Remove potatoes from water and place them on a large baking tin. Spread them and let them cool down.

5. When potatoes are cool enough to handle, slice them as thinly as possible, but do not stress about it. When ready, set them aside.

6. In a small pot melt butter.

7. Place potatoes in a big bowl. Pour melted butter.

8. Add freshly ground black pepper to double cream, mix and pour it over potatoes.

9. Gently mix, making sure that the mixture is evenly distributed.

10. Add 1/2 grated Pecorino cheese to potatoes and mix. I used my hands to mix the ingredients.

11. Arrange potatoes in a baking dish. Place aluminium foil on top.

12. Preheat your oven to 175C fan (347F).

13. Then remove foil and bake for another 30 minutes.

14. When potatoes are ready, sprinkle the remaining cheese on top and place potatoes back in the oven for 5 minutes so cheese melts.

15. Serve hot.

Keywords: potatoes, potato bake

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