Saturday, 17 September 2011

Cheesy Rosemary Potatoes

What can be more exciting than lifting potatoes?! It's hard work but so rewarding to finally see what a whole year of growing has amounted to. This year I have grown several different varieties but my favourite variety is always Valor - they have good blight resistance and produce a high yield of white skinned potatoes which can be used for boiling, mashing, baking, roasting and frying. Of all the varieties I grow they are most reliable and versatile.

The recipe below is one I use when I have a surplus of potatoes. It is richly flavoured and wonderfully filling on a cold autumn evening.

Serves 4
5-6 large potatoes
100g mature cheddar cheese
1 large onion
150ml milk
2tbsp single cream
3 large sprigs of fresh rosemary
Salt/Pepper to taste

-        Grease a large oven dish or slow cooker with butter or butter-like margarine.
-        Peel potatoes and cut into large chunks.
-        Place potatoes in dish. Drizzle with milk and single cream.
-        Cover evenly with sliced onions and roughly chopped rosemary.
-        Sprinkle the dish with the grated cheddar, salt and ground pepper to taste. Add small knobs of butter.

-        Now cook the dish
o   If using oven dish, cover loosely with a sheet of tin foil. Cook for 30 minutes at Gas mark 6 then reduce to Gas Mark 3 and leave to cook slowly until potatoes are soft and brown.
o   If using a slow cooker, first cook for 30 minutes on a high setting and then reduce to a lower heat and leave until potatoes are soft and brown.
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Cooking Tip – For this dish to be really tasty, it needs to be cooked long and slow.

The finished dish:


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