Happy new year!
With frosty mornings and chilly nights, my girls need hot and filling meals to keep them energised. This is a ‘throw it in the oven and get on with something else’ sort of recipe (so ideal for looking after children at the same time!). Once the slicing is done, kids can help with putting the dish together. Its an ideal family supper to follow the excesses of Christmas because it is very cheap to make. It uses ingredients that are probably already lurking in the cupboard or fridge.
The main ingredient here is potatoes, which are in season at the moment. I sometimes like to swap one of the potatoes for a sweet potato which gives the dish more colour and added flavour. The milk bakes into the potato and onion, making them moist, tender and creamy. The cheese on top combines with the potato to make a very ‘more-ish’ crispy topping.
3 medium potatoes (600g peeled weight)
100g cheese (for example cheddar)
1/4 pint milk
1 knob of butter
To serve: Cabbage or curly kale
- Pre-heat the oven to 170C (150C fan)
- Peel, and very, very VERY!! thinly slice the potatoes and onions. Grate the cheese.
- Get the kids to help layer the onions, potatoes and the rest of the cheese in a gratin dish: Spread out about 1/3 of the onions on the bottom of the dish, then spread out 1/3 of the potatoes over the top, then 1/3 of the cheese on top of the potatoes. Repeat until it is all used up, finishing with the last layer of cheese.
- Add the milk to the dish and top the whole lot with little chunks of the butter.
- Bake this in the oven for around 1hr 30 mins or until the veggies are cooked through and the topping is crispy and golden. Meanwhile, boil the cabbage and serve everything together along with a squirt of brown or tomato sauce.