We’d just got back from a long weekend and there wasn’t much to eat in the house. I fancied something warming, so I made this – enough for 2:
- 3 medium sized onions (finely sliced)
- 3 fairly large potatoes (peeled and sliced (2-3cm)
- 100g grated cheddar
- 800ml vegetable stock
- Black pepper
- 15g butter
- Grated nutmeg
Take 1/4 of the potatoes and make a layer at the base of an ovenproof dish. Cover with 1/3rd of the onions and then 1/3rd of the cheese. Grate over a little black pepper.
Repeat the above (potatoes, onions, cheese etc), twice; and then add the final layer of potatoes.
Dot the final layer of potatoes with butter and lightly dust with pepper and nutmeg.
Gently add the stock at the edge of the dish.
Cover (either with the lid or aluminium foil) and cook at 180C (Gas Mark 4) for 2 hours. Then turn up the heat to 200C (Gas mark 6), uncover and cook for a further 15-20 minutes to crispen the top layer of potatoes.
Serve with a salad (if liked). I used baby leaf salad with cherry tomatoes and spring onions, with a honey and mustard dressing.