Potato and Cheese Bake

While I struggle to get to grips with my sweet tooth and portion size following the Christmas, New Year, marriage separation anniversary and 4 birthdays cakes BLIP (so I actually have some weight-loss results to post on the blog) here is a tasty and simple recipe.

This no-fail recipe is bound to have the family kissing your feet (even if they are stinky) and pledging a life of devotion to your 1940’s cooking if you’ll “just-cook-some-more-of-that-again”..  It’s like some sort of cat nip for kids (they need it, they want it, they have to possess it…) except it calms and satisfies them and stops them demanding potato chips for at least 3 hours. This HAS to be a good thing.

It’s like some sort of cat-nip for kids…

This particular recipe is something I have just put together and is not out of any particular cook book however it does use my rations fairly wisely as well as lots of potato- the Ministry of Food would be so proud of me..

Potato and Cheese Bake

  • 3 large peeled potatoes per person (peelings can be used in a stew)
  • generous portion of butter or margarine (if rations allow)
  • 4 oz of strong cheese (use less if you are running low)
  • generous amounts of dried or fresh herbs (common herbs at the time would have been rosemary and thyme)
  • a little milk
  • salt and pepper.
  • Note: I used 12 large potatoes to serve 4 generously using a 10 x 8 inch pan for baking.


  1. Peel potatoes and wash.
  2. Cut into 1/2 inch chunks.
  3. Place into salted cold water and bring to boil on stove, simmering until chunks are tender.
  4. Drain well and return to saucepan.
  5. Add in a large blob of butter (the bigger the better if rations allow).
  6. Move around until melted.
  7. Thoroughly mash until smooth.
  8. Taste potatoes adding plenty of salt and pepper until you get the required taste.
  9. Add a little milk and mix with wooden spoon until you get the required consistency.
  10. Add into baking pan and spread out evenly.
  11. Rough top with a fork.
  12. Grate 4 oz of strong/sharp cheese.
  13. Sprinkle evenly over the top.
  14. Finally sprinkle generous quantities of herbs, lots of thyme and a little rosemary work well together. Don’t skimp!
  15. Place in pre-heated oven at 200 C for 25 minutes and finish off under a hot grill/broiler for 5 so the top browns.
  16. Remove, let stand for 5 minutes or so and then serve. Goes well with meat, veg and gravy.

Serves 4 generously!

And now you have your family subdued and totally under your spell it’s time to put your feet up, open a good book and savour the quietness of your home….

16 thoughts on “Potato and Cheese Bake

  1. Looks tasty and easy. I wonder if I can get my child to make this? It might be too much to hope for, she’s been burning the rice lately.

      • hi Carolyn,

        My oldest is 15 unfortunately she isn’t much of a cook, she’d rather eat than cook. My youngest child is 12 and much more interested in cooking but puberty has hit and his mind is just not there.

        I called on my way home from work, it was 6:45. I asked how was dinner, and they had somehow forgot that I had told them to have dinner without us. They had even “forgotten” that I had told them to make sausages and mashed potatoes. It is just so difficult right now to get them to fend for themselves. I know it will get better with time, but sometimes I don’t think I can last through it.


    • OOOO I’d imagine a thick layer of sauted onions over the top before he cheese and herbs go on would be DIVINE!!!!!! C xx

  2. This looks delish! My hubby is one of those who feels like he’s being punished if he doesn’t get potatoes at every meal! By the way, I love your blog and admire you for giving this a try.

    • Thank you Ginger! I am SURE your hubby will feel fully satisfied after devouring some of this tasty dish…. hope he kisses your feet! C xx

    • Well not sure, it’s mostly potato, a little cheese and butter but tastes very nice…

      My experiment is to eat 1940s rations/recipes as authentically as possible and that means consuming a whole bunch of stuff you wouldn’t normally have on a diet.

      My theory is by eating a diet with hardly any processed foods and no hidden fats in processed foods like crisps/chips etc that this way of eating will infact be heathier for me and I’ll lose weight. It seems to work and if I don’t over indulge and keep my portions reasonable- the weight does come off!

      Keeping my fingers crossed C xxxxx

  3. We used to have a version of this at school – and I loved it! So much so that I went and spoke to the cooks and asked for the recipe, unheard of in those days. Another version of this used a large amount of breadcrumbs [stale] and a bit more mustard, very tasty.

    If you ever want to “up” the cheese flavour, try mixing dried[stale] fine breadcrumbs with a little mustard powder – just enough to be able to taste it clearly – and then add very finely grated dry cheese [rinds will do] [and if you’re feeling fanciful add a few finely crushed browned and crisped bacon rinds]. Sprinkle this over the top of a dish, or over the white sauce over vegetables, brown in the oven, et voil√°, “au gratin √° la dame Gallois” [Welsh lady’s cheesey topping]

    • Moira- this sounds like an excellent way to make the cheese go further- the mustard and stale breadcrumbs are a great idea!! Add the bacon rinds and this dish would be delicious…!!!! C xxxx

  4. Pingback: Potato and Cheese Bake | frankensportblog

  5. My 12 year old is in 11th grade and for a school project had to make a dish from WW2. He found this and decided this was up his alley. You were not joking about this dish being catnip for kids, my toddler started acting like a ferrel cat when it was withheld from him. They were quite addicted and didnt save any for the adults. (I have 7 kids). He mixed a small amount of ham in and 1/2 lb of peas for the “serve with meat and veg” instructions.

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