Monday, 27 September 2010

Cheese Topped Rustic Potatoes

This can be served either as an accompaniment to a meal or as a dish on its own, and served with a salad.

1kg/2lb 3oz potatoes washed and sliced into 5cm/ ½ thick pieces
350ml/12fl oz milk
4 cloves garlic, sliced
50g butter
1 tsp rosemary
½ tsp nutmeg
75g/3oz strong cheddar cheese


1. Place the sliced potatoes with the remaining ingredients apart from the cheese, in a saucepan and bring to the boil then simmer for 2 minutes giving the occasional stir.  This will loosen the starch and give a creamier texture.

2. Transfer the to a 2 litre ovenproof dish and leave to cool if preparing in advance.

3. When ready to cook place in a pre-heated oven Gas 6/200C and cook for 30 minutes uncovered or until golden and cooked.

4. Sprinkle with the grated cheese and return to the oven for another 10 minutes until the cheese has melted

1 comment:

  1. Lincolnshire Poacher cheese would be perfect for this!