2 lb (900 g) potatoes
3 Tbsp (40 g) butter
1.25 - 2.5 ml (1 1/2 level tsp) ground nutmeg
salt and freshly ground pepper
scant 568 ml (1 pint) milk
2 oz (50 g) Cheddar cheese, grated
3 Tbsp (40 g) butter
1.25 - 2.5 ml (1 1/2 level tsp) ground nutmeg
salt and freshly ground pepper
scant 568 ml (1 pint) milk
2 oz (50 g) Cheddar cheese, grated
method
1. Peel, rinse, pat dry and thinly slice the potatoes. (Don't leave them in water.)
2. Rub a little butter over a 1.1 -litre (2-pint) shallow ovenproof dish. Layer three-quarters of the potatoes with the nutmeg and seasoning. Pour over the milk.
3. Arrange the remaining potatoes in neat overlapping layers on the top of the dish and dot the remaining butter over the surface.
4. Stand the dish on an edged baking sheet and cook in the oven at 180°C (350°F) mark 4 for about 1 1/2 hours, until tender with a golden brown top and all the milk is absorbed.
Sprinkle with the grated cheese 15 minutes before the end of cooking
2. Rub a little butter over a 1.1 -litre (2-pint) shallow ovenproof dish. Layer three-quarters of the potatoes with the nutmeg and seasoning. Pour over the milk.
3. Arrange the remaining potatoes in neat overlapping layers on the top of the dish and dot the remaining butter over the surface.
4. Stand the dish on an edged baking sheet and cook in the oven at 180°C (350°F) mark 4 for about 1 1/2 hours, until tender with a golden brown top and all the milk is absorbed.
Sprinkle with the grated cheese 15 minutes before the end of cooking
serving amount
serves 4-6
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