Cheese Topped Potato Bake
Cheese Topped Potato Bake
Serves 2 but is easily sized up and the cooking time much the same.
Ingredients:
- 450g potatoes, peeled and sliced thinly (a mandolin or food processor helps)
- 225 ml milk
- large pinch of nutmeg – freshly grated or ground
- 1 garlic clove
- 50g cheddar cheese, grated
Method:
Put the potatoes, milk and nutmeg into a saucepan and season well with salt and pepper. Simmer for 10-15 minutes until tender.
Grease a baking dish lightly with a little oil or butter. Cut the garlic clove in half and rub the insides of the greased dish with the cut edges of the garlic.
Drain the milk from the potatoes into a jug.
Transfer the potato slices to the baking dish. Pour 75 ml of the milk over the potatoes and top with the grated cheese. (Discard the rest of the milk)
Optional – dot the surface with a little butter before baking.
Place the baking dish on the top shelf of the oven and cook for 15-20 minutes until the milk is almost absorbed and the cheesey top is a crisp golden brown.
For additional flavour this works well with added diced cooked meat of your choice, stir fried onions or peppers. Just add to the dish with your potatoes.
For those trying to watch the calories, this works just as well with skimmed milk and low fat cheese.
The dish can be greased with a couple of sprays of Fry-light instead of oil or butter.
Posted by junie on 15.03.2010
