Creamy Italian Rice and Potato Bake

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 medium potatoes, peeled and thinly sliced 4 medium potatoes, peeled and thinly sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 50g, 3g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the skillet and stir for a couple of minutes until the rice is coated with the oil and slightly toasted.
4. 4.
   Gradually pour in the vegetable broth, stirring continuously until the rice absorbs the liquid.
5. 5.
   Stir in the heavy cream, dried oregano, dried thyme, dried basil, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.
6. 6.
   In a greased baking dish, layer half of the sliced potatoes, followed by half of the rice mixture. Repeat the layers with the remaining potatoes and rice.
7. 7.
   Sprinkle the grated Parmesan cheese evenly over the top layer.
8. 8.
   Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
9. 9.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Arborio rice — Rinse the rice under cold water before cooking to remove excess starch and achieve a creamier texture.
• Parmesan cheese — For a stronger flavor, use freshly grated Parmesan cheese instead of pre-packaged grated cheese.

Tips & Tricks

• To add a touch of freshness, garnish the dish with chopped fresh parsley before serving.
• For a twist, you can add a layer of thinly sliced tomatoes between the potato and rice layers.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.
• Experiment with different types of cheese, such as mozzarella or fontina, for a variation in flavor.
• Serve the dish with a side of mixed green salad to balance the richness.

Serving advice

Serve the Creamy Italian Rice and Potato Bake hot, straight from the oven. It pairs well with a side of crusty bread to soak up the creamy sauce.

Presentation advice

For an appealing presentation, sprinkle some fresh herbs, such as basil or thyme, on top of the baked casserole. Serve it in individual portions or scoop it out directly from the baking dish.