Cozy Cottage Cheesy Potato‑Rice Loft

Name: Cheesy potato‑rice bake
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g long‑grain rice; 2 large potatoes, thinly sliced; 1 onion, finely chopped; 300 ml water; 200 ml milk; 150 g feta cheese, crumbled; 2 tbsp olive oil; 1 tsp mixed herbs; to taste salt and pepper

aka Cheesy potato‑rice bake

Step inside this snug, oven‑kissed loft where potatoes and rice cuddle under a cheesy blanket—no open‑house required!

45minutes

460kcal / serving

4serves

Mediumdifficulty

milk

Ingredients

200 glong‑grain rice
2 largepotatoes, thinly sliced
1onion, finely chopped
300 mlwater
200 mlmilk
150 gfeta cheese, crumbled
2 tbspolive oil
1 tspmixed herbs
to tastesalt and pepper

22gprotein

55gcarbs

20gfat

≈ 460 kcal each, roughly. we're not your doctor

Method

Preheat oven to 190°C. Grease a 20 cm square baking dish with a drizzle of olive oil.
In a saucepan combine rice and water, bring to boil, then simmer covered 12 minutes until just tender.
Meanwhile, toss the sliced potatoes with olive oil, salt, pepper and half the herbs; arrange a layer in the dish.
Scatter the cooked rice over the potatoes, then top with the remaining potatoes in a second layer.
Combine the onion, milk, remaining herbs and a pinch of salt; pour over the top.
Scatter crumbled feta evenly, then bake 25‑30 minutes until potatoes are golden and the cheese is bubbling.

Cover the dish with foil for the first 15 minutes; this steams the potatoes and prevents premature browning.

Serve alongside Flip through a vintage property catalogue while the bake finishes.

So… how was it? Be honest.

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