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PrintPOTATO AND CHEESE CASSEROLE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Place potatoes in cold water for 15 minutes to rinse off some of the starch Pat dry with absorbent paper towels.
- Place a layer of potatoes in a buttered 900 ml casserole, top with a layer of onions, then a layer of cheese. Dot with half the butter, add salt and pepper, and then repeat layers.
- Bring milk just to the boil, and then pour over the layers. Stand the dish on a baking sheet and bake in a preheated fairly hot oven (190°C / 375°F, Gas Mark 5) for 40 minutes or until the potatoes are very tender when pierced with a skewer.
- Garnish and serve immediately.
INGREDIENTS
- 1½ kg potatoes, peeled and very thinly sliced
- 2 large onion, peeled and thinly sliced into rounds
- 500 gram Cheddar cheese or a mixture of Cheddar and blue cheese, thinly sliced
- 50 gram butter, diced
- Salt
- Freshly ground pepper
- 300 ml milk, preferably skimmed
- Snipped chives, to garnish
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