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.


Ingredients:
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

Method:

-        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.

Cooking Tip – For this dish to be really tasty, it needs to be cooked long and slow.

The finished dish: