Serve for Sunday lunch with your choice of meat and plenty of veggies…
- 675g (11⁄2lb) potatoes
- 25g (1oz) (2 tbsp.) Kerrygold Unsalted butter
- 2 onions, thinly sliced
- 100g (4oz) (1 cup) mature Cheddar, grated
- Salt and freshly ground white pepper
Method1 Peel the potatoes and slice thinly on a mandoline or with a very sharp knife.
2 Heat the butter in a heavy-based frying pan that is about 20cm (8in) in diameter and about 5cm (2in) deep. Remove from the heat and cover the bottom with a layer of the potatoes.
4 Add a layer of onions over the potatoes and another of grated cheese, seasoning generously as you go.
5 Continue these layers, finishing with a layer of potatoes and a sprinkling of cheese.
6 Cover tightly with tin foil and cook over a very low heat for 45 minutes to 1 hour until thr potatoes on top are just cooked through when pierced with a sharp knife.
7 Preheat the grill. Uncover the stove potatoes and place straight under the grill to cook for 2-3 minutes until golden brown. Serve cut into slices, straight from the pan.
Prep Time10 minutes
Cook Time50 minutes
Nutrition InformationServes 4
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Cider Roasted Pork Belly & Bramley Apples
Mary Berry's Chicken With Pesto & Taleggio Roasted Tomatoes