Creamy Cheese & Potato Bake

November 4, 2013

Potato BakeIngredients (serves 6-8)
1½ kg of King Edward potatoes, Desiree, or similar, peeled
1 onion, finely chopped
A knob of butter, plus extra for greasing
100ml of white wine
300ml of milk
400ml of double cream
3 sage leaves, finely chopped
50g of Gruyère cheese, grated

Method
Heat oven to 190C/170C fan/gas mark 5. Boil the potatoes for 3 minutes to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 minutes, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.

Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 minutes, then uncover and cook 30-40 minutes more until a fork slides in easily and the top is golden brown.