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Potato bake



10 portion(s)

Potato bake

  • 1 slices bread, torn into pieces (see Variations)
  • 250 g Cashews
  • 510 g water
  • 1 tbsp olive oil
  • 1 brown onion, cut into quarters
  • 3 garlic cloves
  • 1 red capsicum, deseeded and cut into quarters
  • 1-2 fresh long chillies (optional)
  • 200 g bacon, cut into pieces (1 cm)
  • 1 tsp Vegetable stock paste (see Tips)
  • 1 tbsp paprika, plus extra for sprinkling
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 4 spring onions/shallots, trimmed and cut into pieces
  • 750 g potato, peeled and cut into thin slices
  • 350 g fresh mushrooms, cut into thin slices

Recipe's preparation

  1. Preheat oven to 190°C. Set aside a ceramic baking dish (23 x 31 cm).
  2. Place bread into mixing bowl and mill 5 sec/speed 10. Transfer into a small bowl and set aside.
  3. Place cashews and water into mixing bowl and blend 2 min/speed 10 or until smooth and creamy. Transfer into a seperate bowl and set aside. Clean and dry mixing bowl.
  4. Place oil, onion, garlic, capsicum and chillies (optional) into mixing bowl and chop 3 sec/speed 5.
  5. Add bacon and cook 5 min/100°C/Counter-clockwise operation/speed 2.
  6. Add stock paste, paprika, salt, pepper, spring onions/shallots and reserved cashew paste and combine 30 sec/Counter-clockwise operation/speed 2.
  7. Cover base of baking dish with half of the potatoes. Cover with half of the mushrooms, then cover with half the cashew mixture. Top with remaining potatoes and mushrooms and finish with remaining cashew mixture. Sprinkle with breadcrumbs and paprika, cover with aluminium foil and bake for 45 minutes (190°C). Remove foil and bake for a further 15-20 minutes (190°C), until potatoes are tender. Allow to rest for 10 minutes before serving.

Accessories you need



Please refer to The Basic Cookbook or Everyday Cookbook for the Vegetable stock paste.

Vegan potato bake: simply omit bacon and proceed as per recipe.
Gluten free potato bake: replace bread with gluten free bread, or omit bread (and step 2) and proceed as per recipe.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I absolutely love this recipe. It’s hard to...

    Submitted by ErinEnoka on 12. April 2018 - 19:07.

    I absolutely love this recipe. It’s hard to believe it’s dairy free. I also used gluten free bread. This has become a regular dish in my house.

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  • Yummo! love the flavours of this recipe, hard to...

    Submitted by Rachelle.Rachelle on 6. November 2017 - 15:21.

    Yummo! love the flavours of this recipe, hard to believe it's dairy free

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  • Great recipe! So glad I tried it. I used gluten...

    Submitted by Foodie4Lyf on 6. November 2017 - 15:17.

    Great recipe! So glad I tried it. I used gluten free bread for mine.

    I think I even prefer it over the dairy version Big Smile

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