This is a variation on the traditional way of cooking potatoes in a cast-iron frying pan over an open fire. They’re delicious on their own with just a salad or try serving simply with grilled fish or a steak.
Peel the potatoes and slice thinly on a mandolin or with a very sharp knife.
Heat the butter and oil 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 base with a layer of the potatoes.
Add a layer of onions over the potatoes and another of grated cheese, seasoning generously as you go. Continue these layers, finishing with a layer of potatoes and a sprinkling of cheese.
Cover tightly with tin foil and cook over a very low heat for 45 minutes to 1 hour until potatoes on top are just cooked through with pierced with a sharp knife.
Preheat the grill. Uncover the stoved potatoes and place straight under the grill for 2-3 minutes to brown. Serve straight from the pan.
Chef’s top tip –Choose firm-fleshed potatoes for this recipe such as Roosters or Maris Piper as they will keep their shape during cooking and don’t break up. Of course this recipe could also be baked in the oven if you’d prefer.
5 comments:
Looks delicious, Sharon and a lighter alternative to garlic potatoes. Must try this out!
I was wondering alright what 'foodie pics' would be good taken in the snow. I had 2 of my boys posing with their hot chocolates yesterday for the blog. I'm stuck for what else might be good??
nessa...hhmm...maybe gloved hands holding mugs of hot soup, flasks with nice hot drinks against tartan rugs, or holding rustic bowls of stew or casseroles snuggly close to a well wrapped person??
Thanks Sharon. Loads of great ideas!
Sorry about that, had posted before i wrote... Im a Bad Blogger. Now to what i wanted to say- Not Fair Sharon, i ant had my lunch yet and this was so tasty.... I made the sausage rolls from the book last night. Not as good as yours Sharon, but were still yummmmy, Harry.
Post a Comment