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Add a photoServings: 2
Ingredients
- 1 kg floury potatoes scrubbed clean
- 200 gm hard British farmhouse cheese such as Wensleydale Cheshire Cheddar etc
- 1 x couple of bay leaves
- 175 ml full cream lowfat milk
Directions
- Preheat the oven to 180 degrees C/350 degrees F/gas mark 4 .
- Slice the potatoes as thick as lb. coins.
- You can peel them if you wish but I am not sure it is necessary.
- Layer the potatoes and the cheese seasoning with a little salt and black pepper as you go in an ovenproof dish.
- Tuck the bay leaves in somewhere too.
- Finish with a layer of cheese.
- Cover with tin foil.
- Place the oven proof dish in a preheated oven and bake for 35 min Meanwhile bring the lowfat milk to th boil.
- Pour over the partially cooked potatoes and cheese.
- Return the dish to the oven this time without the foil covering.
- After 35-40 min the potatoes should be soft and moist and the cheese melted.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 2 servings | |
| Calories 173 | |
| Calories from Fat 151 | 87% |
| Total Fat 17.14g | 21% |
| Saturated Fat 10.67g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 36mg | 2% |
| Potassium 108mg | 3% |
| Total Carbs 3.25g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.12g | 0% |
| Protein 2.4g | 4% |
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