Another simple and easy side dish that works well with stews, casseroles and roasts.
Serves up to 6
1 onion, peeled, sliced and chopped
4 large baking potatoes, peeled and thinly sliced
2 cloves of garlic, peeled, chopped and crushed
300ml of vegetable stock
25g of extra mature cheddar cheese, grated
a tiny curl of butter
Salt and pepper
Dawn: This makes a nice alternative potato dish to accompany a traditional Sunday roast.
Andrew: Yes, there are many varieties of potatoes and all are so versatile when cooking.
Dawn: There is that old saying: “Variety is the spice of life”! And our food needs to be varied to provide us with all the nutrition our bodies demand. That’s an excellent point, Andrew. There are over 80 varieties in the UK that are grown commercially and being from the carbohydrate family, provide a valuable source of energy which our bodies need.
- Put the butter in a large frying pan and melt; then, add the onion and garlic cooking for a few minutes until softened. Set aside in a dish.
- Next, place the potatoes in the frying pan using the juices from the onion. Layer the potatoes. As you do this, add a little of the softened onion and garlic to each layer, evenly scattering the mixture upon each layer.
- Pour over the vegetable stock over the potatoes making sure all have been covered with the stock.
Andrew: Can I use a creamy white sauce instead?
Dawn: Yes, that would make a delicious alternative to this healthier version.
Andrew: In fact, a super quick version of this dish could be made using a tin of chicken soup rather than vegetable stock.
- Add the grated cheese to the top of the dish. Season with salt and pepper.
- Cover the ovenproof dish with kitchen foil.
- Place in a pre-heated oven at gas mark 6, 200°C electric for 1 hour. Then, remove the kitchen foil and cook for a further 20-30 minutes while the top browns. Test to see if the potatoes are cooked by sticking a fork into them and if tender, they’re cooked.
Andrew: Mmm…certainly smells lovely!
Dawn: And tastes divine!
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