Potatoes. - Page 2

Ingredients:

• 2 to 2 1/2 pounds red-skinned potatoes
• 2 tablespoons butter
• 1/2 cup diced onion
• 2 small cloves garlic, minced
• 1 tablespoon fresh chopped parsley
• 2 tablespoons flour
• 1/4 teaspoon pepper
• 1 1/2 cups milk
• 1 cup shredded sharp Cheddar cheese
• salt and pepper, to taste

Preparation:

In a saucepan, melt butter over medium-low heat. Add the diced onion and saut until tender; add minced garlic and parsley. Stir in flour and pepper until smooth. Gradually add milk, cooking and stirring over medium-low heat until thickened. Stir in cheese until melted and sauce is smooth.

Arrange sliced potatoes in a 2 to 2 1/2-quart casserole, sprinkling layers with salt and pepper. Pour sauce evenly over potatoes. Cover dish and cook at 350 for 40 to 50 minutes, or until potatoes are tender.
Serves 4 to 6.

Enjoy...

Cheese and Potato Pie

800g (2lb) potatoes

25g (1oz) margarine

100g (4oz) cheese

A pinch of salt (for the potatoes)

Ovenproof dish to make it and take it home in.

Method

1. Peel the potatoes; wash and cut up into small even size pieces.

2. Place in a saucepan of boiling water, cook for 20 mins until soft. Add a pinch of salt.

3. Grate the cheese onto a plate.

4. Strain off the water and mash the potatoes.

5. Add the margarine and mash again.

6. Stir in of the cheese.

7. Mix well.

8. Place in ovenproof dish. Use a fork to decorate the top.

9. Sprinkle with remaining cheese.

10. Place under a hot grill until evenly browned.

11. Serve hot with salad or vegetables.