Unlocking Starbucks’ New Potato Cheddar & Chive Bakes: Recipes & Delicious Variations
Starbucks has done it again! Their latest offering, the Potato Cheddar & Chive Bake, is a savory delight that’s quickly becoming a breakfast and brunch staple. But what if you want to recreate this comforting treat at home, or even put your own spin on it? This article is your comprehensive guide to understanding the Starbucks version and crafting incredible homemade alternatives, along with variations that will tantalize your taste buds.
## Deconstructing the Starbucks Potato Cheddar & Chive Bake
Before we dive into the recipes, let’s analyze what makes the Starbucks bake so appealing. It’s a harmonious blend of creamy potatoes, sharp cheddar cheese, and the subtle herbaceousness of chives, all baked to golden-brown perfection. The key elements are:
* **Potatoes:** The foundation of the bake, providing a soft and comforting texture.
* **Cheddar Cheese:** Adds a sharp, savory flavor that complements the potatoes perfectly.
* **Chives:** Offer a mild onion-like flavor that enhances the overall taste without being overpowering.
* **Cream/Milk:** Contributes to the creamy texture and richness.
* **Eggs:** Act as a binder and provide structure to the bake.
* **Seasoning:** Salt and pepper are essential, but other spices can be added for extra flavor.
Now, let’s get cooking!
## Recipe 1: Copycat Starbucks Potato Cheddar & Chive Bake
This recipe aims to replicate the Starbucks bake as closely as possible. It focuses on simplicity and achieving that familiar taste and texture.
**Yields:** 6 servings
**Prep time:** 20 minutes
**Cook time:** 35-40 minutes
**Ingredients:**
* 2 lbs Russet potatoes, peeled and cubed
* 1 cup heavy cream
* 1/2 cup milk (whole or 2%)
* 4 large eggs
* 1 cup shredded sharp cheddar cheese, divided
* 1/4 cup chopped fresh chives, divided
* 2 tablespoons butter, melted
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Pinch of nutmeg (optional)
**Equipment:**
* Large pot
* Potato masher or electric mixer
* 9×13 inch baking dish
* Mixing bowls
**Instructions:**
1. **Prepare the Potatoes:** Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
2. **Mash the Potatoes:** Return the drained potatoes to the pot. Add the melted butter, heavy cream, and milk. Mash with a potato masher or electric mixer until smooth and creamy. Be careful not to overmix, as this can make the potatoes gluey.
3. **Incorporate the Cheese and Chives:** Stir in 3/4 cup of the shredded cheddar cheese and half of the chopped chives. Mix until the cheese is melted and evenly distributed.
4. **Add the Eggs and Seasoning:** In a separate bowl, whisk the eggs until lightly beaten. Gradually add the eggs to the potato mixture, stirring constantly to combine. Season with salt, pepper, and nutmeg (if using).
5. **Assemble and Bake:** Pour the potato mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup of cheddar cheese and remaining chives over the top.
6. **Bake:** Preheat oven to 375°F (190°C). Bake for 35-40 minutes, or until the top is golden brown and the center is set. A knife inserted into the center should come out clean.
7. **Cool and Serve:** Let the bake cool for a few minutes before slicing and serving. Enjoy!
**Tips for Success:**
* **Potato Choice:** Russet potatoes are ideal for their fluffy texture. Yukon Gold potatoes can also be used for a slightly creamier result.
* **Cheese Quality:** Use high-quality sharp cheddar cheese for the best flavor. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Shred your own for optimal results.
* **Don’t Overmix:** Overmixing the potatoes can release too much starch, resulting in a gluey texture. Mash or mix until just combined.
* **Even Baking:** Ensure the baking dish is placed in the center of the oven for even baking.
* **Cooling Time:** Allowing the bake to cool slightly before slicing will help it hold its shape.
## Recipe 2: Healthier Potato, Cheddar & Chive Bake (Lower Fat)
Want to enjoy this delicious bake without the guilt? This recipe reduces the fat content while still delivering a satisfying flavor.
**Yields:** 6 servings
**Prep time:** 20 minutes
**Cook time:** 35-40 minutes
**Ingredients:**
* 2 lbs Russet potatoes, peeled and cubed
* 1/2 cup milk (skim or 1%)
* 1/4 cup unsweetened applesauce (or plain Greek yogurt)
* 4 large eggs
* 1 cup shredded reduced-fat sharp cheddar cheese, divided
* 1/4 cup chopped fresh chives, divided
* 1 tablespoon olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Pinch of garlic powder (optional)
**Equipment:**
* Large pot
* Potato masher or electric mixer
* 9×13 inch baking dish
* Mixing bowls
**Instructions:**
1. **Prepare the Potatoes:** Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
2. **Mash the Potatoes:** Return the drained potatoes to the pot. Add the olive oil, milk, and applesauce (or Greek yogurt). Mash with a potato masher or electric mixer until smooth and creamy.
3. **Incorporate the Cheese and Chives:** Stir in 3/4 cup of the shredded reduced-fat cheddar cheese and half of the chopped chives. Mix until the cheese is melted and evenly distributed.
4. **Add the Eggs and Seasoning:** In a separate bowl, whisk the eggs until lightly beaten. Gradually add the eggs to the potato mixture, stirring constantly to combine. Season with salt, pepper, and garlic powder (if using).
5. **Assemble and Bake:** Pour the potato mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup of cheddar cheese and remaining chives over the top.
6. **Bake:** Preheat oven to 375°F (190°C). Bake for 35-40 minutes, or until the top is golden brown and the center is set. A knife inserted into the center should come out clean.
7. **Cool and Serve:** Let the bake cool for a few minutes before slicing and serving. Enjoy!
**Tips for Success (Healthier Version):**
* **Applesauce/Greek Yogurt:** These ingredients replace some of the fat from the cream while adding moisture and a slight tanginess.
* **Reduced-Fat Cheese:** Use a good quality reduced-fat cheddar that still melts well. Sharp cheddar will provide the most flavor.
* **Olive Oil:** Using olive oil instead of butter adds a healthier fat source.
* **Don’t Sacrifice Flavor:** Adjust seasonings to your taste to compensate for the reduced fat. Garlic powder, onion powder, or smoked paprika can add depth.
## Recipe 3: Spicy Potato, Cheddar & Chive Bake
Add a kick to your bake with this spicy variation. Perfect for those who like a little heat!
**Yields:** 6 servings
**Prep time:** 20 minutes
**Cook time:** 35-40 minutes
**Ingredients:**
* 2 lbs Russet potatoes, peeled and cubed
* 1 cup heavy cream
* 1/2 cup milk (whole or 2%)
* 4 large eggs
* 1 cup shredded sharp cheddar cheese, divided
* 1/4 cup chopped fresh chives, divided
* 2 tablespoons butter, melted
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon chili powder
* 1/4 teaspoon cayenne pepper (or more, to taste)
* 1 jalapeño, seeded and finely minced (optional)
**Equipment:**
* Large pot
* Potato masher or electric mixer
* 9×13 inch baking dish
* Mixing bowls
**Instructions:**
1. **Prepare the Potatoes:** Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
2. **Mash the Potatoes:** Return the drained potatoes to the pot. Add the melted butter, heavy cream, and milk. Mash with a potato masher or electric mixer until smooth and creamy.
3. **Incorporate the Cheese, Chives, and Jalapeño (Optional):** Stir in 3/4 cup of the shredded cheddar cheese, half of the chopped chives, and the minced jalapeño (if using). Mix until the cheese is melted and evenly distributed.
4. **Add the Eggs and Seasoning:** In a separate bowl, whisk the eggs until lightly beaten. Gradually add the eggs to the potato mixture, stirring constantly to combine. Season with salt, pepper, chili powder, and cayenne pepper.
5. **Assemble and Bake:** Pour the potato mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup of cheddar cheese and remaining chives over the top.
6. **Bake:** Preheat oven to 375°F (190°C). Bake for 35-40 minutes, or until the top is golden brown and the center is set. A knife inserted into the center should come out clean.
7. **Cool and Serve:** Let the bake cool for a few minutes before slicing and serving. Enjoy!
**Tips for Success (Spicy Version):**
* **Spice Level:** Adjust the amount of chili powder and cayenne pepper to your preference. Start with a small amount and add more to taste.
* **Jalapeño:** Adding a minced jalapeño provides a fresh, vibrant heat. Remember to remove the seeds and membrane for a milder flavor.
* **Smoked Paprika:** A pinch of smoked paprika can add a smoky depth to the spice profile.
* **Cooling Accompaniments:** Serve with a dollop of sour cream or Greek yogurt to cool down the heat.
## Recipe 4: Potato, Cheddar, Chive & Bacon Bake
Everything’s better with bacon, right? This recipe adds crispy bacon to the mix for an extra layer of savory goodness.
**Yields:** 6 servings
**Prep time:** 25 minutes
**Cook time:** 35-40 minutes
**Ingredients:**
* 2 lbs Russet potatoes, peeled and cubed
* 1 cup heavy cream
* 1/2 cup milk (whole or 2%)
* 4 large eggs
* 1 cup shredded sharp cheddar cheese, divided
* 1/4 cup chopped fresh chives, divided
* 6 slices bacon, cooked and crumbled
* 2 tablespoons butter, melted
* 1 teaspoon salt
* 1/2 teaspoon black pepper
**Equipment:**
* Large pot
* Potato masher or electric mixer
* 9×13 inch baking dish
* Mixing bowls
* Skillet or baking sheet for cooking bacon
**Instructions:**
1. **Cook the Bacon:** Cook the bacon until crispy using your preferred method (skillet or baking sheet). Crumble the bacon and set aside.
2. **Prepare the Potatoes:** Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
3. **Mash the Potatoes:** Return the drained potatoes to the pot. Add the melted butter, heavy cream, and milk. Mash with a potato masher or electric mixer until smooth and creamy.
4. **Incorporate the Cheese, Chives, and Bacon:** Stir in 3/4 cup of the shredded cheddar cheese, half of the chopped chives, and half of the crumbled bacon. Mix until the cheese is melted and evenly distributed.
5. **Add the Eggs and Seasoning:** In a separate bowl, whisk the eggs until lightly beaten. Gradually add the eggs to the potato mixture, stirring constantly to combine. Season with salt and pepper.
6. **Assemble and Bake:** Pour the potato mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup of cheddar cheese, remaining chives, and remaining bacon over the top.
7. **Bake:** Preheat oven to 375°F (190°C). Bake for 35-40 minutes, or until the top is golden brown and the center is set. A knife inserted into the center should come out clean.
8. **Cool and Serve:** Let the bake cool for a few minutes before slicing and serving. Enjoy!
**Tips for Success (Bacon Version):**
* **Bacon Crispness:** Ensure the bacon is cooked until crispy for the best texture contrast.
* **Bacon Placement:** Reserve some of the bacon to sprinkle on top after baking for extra visual appeal and crunch.
* **Bacon Fat:** Save the bacon fat for other cooking purposes! It adds a delicious smoky flavor to vegetables or eggs.
## Recipe 5: Vegetarian Potato, Cheddar, Chive & Spinach Bake
A nutritious and flavorful vegetarian option, packed with vitamins and minerals.
**Yields:** 6 servings
**Prep time:** 25 minutes
**Cook time:** 35-40 minutes
**Ingredients:**
* 2 lbs Russet potatoes, peeled and cubed
* 1 cup heavy cream
* 1/2 cup milk (whole or 2%)
* 4 large eggs
* 1 cup shredded sharp cheddar cheese, divided
* 1/4 cup chopped fresh chives, divided
* 5 ounces fresh spinach, wilted and chopped (or 10 ounces frozen spinach, thawed and squeezed dry)
* 2 tablespoons butter, melted
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Pinch of nutmeg
**Equipment:**
* Large pot
* Potato masher or electric mixer
* 9×13 inch baking dish
* Mixing bowls
* Sauté pan (if wilting fresh spinach)
**Instructions:**
1. **Wilt the Spinach:** If using fresh spinach, sauté it in a pan with a little olive oil or water until wilted. Squeeze out any excess moisture. If using frozen spinach, thaw it completely and squeeze out as much moisture as possible.
2. **Prepare the Potatoes:** Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
3. **Mash the Potatoes:** Return the drained potatoes to the pot. Add the melted butter, heavy cream, and milk. Mash with a potato masher or electric mixer until smooth and creamy.
4. **Incorporate the Cheese, Chives, and Spinach:** Stir in 3/4 cup of the shredded cheddar cheese, half of the chopped chives, and the chopped spinach. Mix until the cheese is melted and evenly distributed.
5. **Add the Eggs and Seasoning:** In a separate bowl, whisk the eggs until lightly beaten. Gradually add the eggs to the potato mixture, stirring constantly to combine. Season with salt, pepper, and nutmeg.
6. **Assemble and Bake:** Pour the potato mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup of cheddar cheese and remaining chives over the top.
7. **Bake:** Preheat oven to 375°F (190°C). Bake for 35-40 minutes, or until the top is golden brown and the center is set. A knife inserted into the center should come out clean.
8. **Cool and Serve:** Let the bake cool for a few minutes before slicing and serving. Enjoy!
**Tips for Success (Spinach Version):**
* **Spinach Moisture:** Removing as much moisture as possible from the spinach is crucial to prevent a soggy bake.
* **Nutmeg:** A pinch of nutmeg complements the spinach and adds a warm, comforting flavor.
* **Other Vegetables:** Feel free to add other vegetables like sautéed mushrooms, onions, or bell peppers.
## Serving Suggestions
These potato cheddar and chive bakes are incredibly versatile and can be enjoyed in a variety of ways:
* **Breakfast/Brunch:** Serve alongside eggs, bacon, sausage, or fresh fruit.
* **Lunch:** Enjoy as a side dish with a salad or soup.
* **Dinner:** Pair with roasted chicken, fish, or vegetables.
* **Snack:** A slice of bake makes a satisfying and comforting snack.
## Storage Instructions
* **Refrigerate:** Leftover bake can be stored in the refrigerator for up to 3-4 days in an airtight container.
* **Reheat:** Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals until heated.
* **Freeze:** For longer storage, the bake can be frozen. Cut into individual portions, wrap tightly in plastic wrap, and then foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
## Final Thoughts
The Starbucks Potato Cheddar & Chive Bake is a delightful treat, but with these recipes, you can easily recreate it at home and customize it to your liking. Whether you prefer a classic copycat version, a healthier alternative, or a spicy kick, there’s a recipe here for everyone. So, gather your ingredients, preheat your oven, and get ready to enjoy a comforting and delicious homemade bake! Experiment with different cheeses, herbs, and spices to create your own signature variation. Happy baking!