| Cheese and Potato Bake |
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KEY POINTS
| Preparation Time: | 15 mins | Cooking Time: | 1 - 1½ hours |
| How Difficult | Easy | Freeze? | No |
| Servings |
4 Portions |
INGREDIENTS
The ingredients below will make four portions of Cheese and Potato Bake.
INGREDIENTS
| Ingredients | Metric | Imperial |
| Potatoes | 700 grams | 1½ lbs |
| Celeriac | 350 grams | 12 oz |
| Parsnips | 3 medium | 3 medium |
| Onions | 2 medium | 2 medium |
| Cheddar Cheese Grated | 225 grams | 8 oz |
| Butter | 50 grams | 2 oz |
| Milk | 300 ml | ½ pint |
| Bay Leaf | 1 | 1 |
| Salt and pepper to taste |
Special Cooking Equipment
Oven proof dish
| Peel the potatoes, celeriac and parsnips and cut them into slices about ½cm (¼in) thick. Peel and thinly slice one onion, |
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Spread the butter over the base and sides of the deep ovenproof dish. Arrange a layer of potatoes over the base of the dish and sprinkle with some cheese and season |
| Continue arranging slices of celeriac, parsnips, potatoes and onions with grated cheese, salt and pepper. Reserve some cheese for the topping. Cover with foil and bake for 30 minutes. |
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Peel and quarter 1 onion, bring the milk to the boil on a medium heat
with the onion and add a bay leaf. Simmer for 3 minutes cover
and keep warm. Strain the milk and discard the onion and bay leaf, pour the milk over the potato dish and top with the remaining cheese |
| Return to the oven and bake uncovered for 1 hour or longer until the vegetables are soft, and the cheese is golden brown. |
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Serve with your favourite fresh vegetables |
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