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We are having a lovely dinner party for Deandona’s family and when trying to come up with a menu that would please everyone, she suggested this side, which has been a favorite of hers for some time.  I can honestly say that for anyone without a gluten allergy to say that a potato dish covered in oozing, creamy cheese is bad would just be nutty!

I have substituted a fiesta cheese blend for the cheddar that the original recipe called for, but you could use any cheese combination that you enjoy.  Just make sure that it is grated and delicious.

Photography by Geraldine Terc- All Rights Reserved


1 oz. butter
1 onion, halved and thinly sliced
1 lb 5 oz. potatoes, thinly sliced
2/3 cup grated cheddar
10 oz. cream
10 oz. milk
1. Melt the butter in a large saute pan and cook the onions until they are soft and translucent.
2.  Preheat the oven to 315 degrees F.
3.  Grease the base and sides of a deep 32 oz. oven proof dish.  Layer the potato slices with the onion and cheese (leave a little to sprinkle on top at the end).  Whisk together the cream and milk, then season with salt and pepper.  Slowly pour over the potato, then sprinkle with the remaining cheese.
4.  Bake for 50-60 minutes, or until golden brown and the potato is very soft.  Leave to rest for 10 minutes before serving.
Serves 4