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This is a great Irish winter warming dish.  It has an earthy vegetable flavour which is complimented with the tang of a good Cheddar cheese

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 Cheese and  Potato Bake


Click picture to enlarge
Lots of winter seasonal vegetables make this a very nutritious dish. Using potatoes, celeriac and parsnips it's also a vey cheap but tasty recipe.

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,  

  
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.

  
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.

  
Serve with your favourite fresh vegetables

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