Succulent layers of potatoes, onions and cheese, given a bubbling brown finish under the grill.
A warming filling dish at a bargain price. It's a good choice if you're planning an evening at the pub or for satisfying hungry teenage appetites. Use firm fleshed potatoes such as Desiree, Romano or Maris Piper as they will keep their shape and not crumble into mash at the end of the cooking time.
SERVES 4
25 g (1 oz) butter
15 ml (1 tbsp) vegetable oil
450 g (1 lb) potatoes, peeled and thinly sliced
2 medium onions, skinned and thinly sliced
100 g (4 oz) Cheddar or Lancashire cheese, grated
salt and pepper
1. Heat the butter and oil in a large heavy-based frying pan. Remove the pan from the heat and put in layers of potatoes, onions and grated cheese, seasoning well with salt and pepper between each layer, and ending with a top layer of cheese.
2. Cover and cook the vegetables gently for about 30 minutes or until the potatoes and onions are almost cooked.
3. Uncover and brown the top of the dish under a hot grill. Serve straight from the pan.
