Cheesy Potato Bake

This potato dish is an easy variation on the basic recipe. As well as sliced potato it calls for the addition of sliced onion and grated cheese.

For four people you need:

4 large potatoes, thinly sliced

1 large onion, peeled and thinly sliced

50 mls milk

single cream – about 100mls

200 grms grated cheddar cheese

1 tbsp grated parmesan or pecorino

salt and pepper

Preheat the oven to 190C, 375F

Start by putting the onion and potato in a saucepan with just sufficient water to cover them. Add the milk and bring to the boil. Simmer for 2 minutes, drain and allow to cool a little.

Butter an oven dish large enough to hold the potato mix and pour about 1cm of cream in the bottom. When the potato is cool enough to handle, put a layer in the dish and season it with salt and pepper.

Add a layer of cheese, then the remaining potato mix. Season as before, top with the cheddar cheese and bake in the oven for 35 minutes. Sprinkle the parmesan on top and return to the oven for a further 5 minutes or until the cheese browns.

You can serve this as a supper dish, but it also works very well as a vegetable with roast lamb or chicken in place of the usual roast potatoes. To get a nice effect on the plate, use a 5cm cookie cutter to cut rounds of potato and lift them out of the dish. Slipping a palette knife underneath will help you to do this easily and in one piece.

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