Creamy cheese & potato bake

Name: Creamy cheese & potato bake
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 kgs King Edward potato, Desiree, or similar, peeled; 1 onion, finely chopped; 1 knob butter, plus extra for greasing; 100 milliliters white wine; 300 milliliters milk; 400 milliliters double cream; 3 sage leaves, finely chopped; 50 grams gruyère, grated

Creamy cheese & potato bake is a gluten free side dish. This recipe serves 6. One serving contains 486 calories, 12g of protein, and 32g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up milk, onion, gruyère, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

Heat oven to 190C/170C fan/gas

Equipment you will use

Oven

Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through.

Ingredients you will need

Potato

Butter

Cream

Onion

Milk

Wine

Equipment you will use

Frying Pan

Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.

Ingredients you will need

Sage

Cheese

Potato

Cream

Equipment you will use

Bowl

Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.

Ingredients you will need

Black Pepper