Creamy Cheese & Potato Bake
|Potatoes||53 Ounce (1.5 Kilogram, 3 Pound 5 Ounce)|
|Onion||1 , finely chopped|
|Butter||1 Tablespoon (A Knob, Plus Extra For Greasing)|
|White wine||3 1⁄2 Fluid Ounce (100 Milliliter)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Double cream||14 Fluid Ounce (400 Milliliter)|
|Sage leaves||3 , finely chopped|
|Gruyere||2 Ounce, grated (50 Gram)|
1. Heat oven to 190C/170C fan/gas 5 Boil the potatoes for 3 mins to soften a little, then drain. when cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixtuie. sage leaves and half the cheese. Carefully stir until the potato slices are coated.
2. Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown..