Potato Bake aka Oakhill Potatos

I first recall being served this dish in the Edward Guy ward of Rotorua Public hospital while awaiting the arrival of Dianne in 1988 where it was served as a light meal rather than an accompaniment to a meat dish.  Since then it has become a favourite of the children and a popular dish when entertaining masses.  This recipe serves 25 people as an accompaniment but can be scaled back for less people.

Potato Bake aka Oakhill Potatos
  • 4 kg potatoes (cooked, cooled and sliced or diced)
  • 500 gms Diced Bacon (cooked) or Ham
  • 12 hard Boiled Eggs (shelled and diced)
  • 150 gms Butter
  • 1 Cup Flour
  • 1800 mls Milk
  • 500 gms Grated Cheese
  • 2 teaspoons salt
  • ½ teaspoon Ground pepper
  1. Grease a large roasting dish (or 2)
  2. Place potato, then bacon and top with eggs.
  3. Make a white sauce
    1. Melting the Butter in a large pot
    2. Add the flour and cook gently until sandy but not coloured.
    3. Gradually stir in the milk – cook and stir until thick & creamy
    4. Add Salt & Pepper and ¾ of the cheese.
    5. Check seasoning
  4. Pour sauce over potato, bacon & egg.
  5. Sprinkle with remaining cheese
  6. Bake at 180°C for 45 Minutes

Notes –

  • You can  assemble this in a crock-pot by mixing the sauce through the potato, bacon and egg then topping with the extra cheese.   Heat on hight for 2-3 hours then leave on low until ready to serve.
  • Add fresh or dried herbs to the sauce
  • Cook extra potato the day before ready to make this

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