Line a deep 30cm x 20cm base ovenproof dish with baking paper and lay a third of the potato into the dish. Preheat the oven to 200☌, fan 180☌, gas 6. Drain into a colander set over a large bowl, keeping the cream mixture. The cream will have thickened considerably, due to the starch from the potatoes.
Bring to a simmer, stirring constantly, and cook for 3-4 minutes until just tender. Slice the potatoes on a mandoline (or with a knife) to 2.5-3mm thickness and drop into the cream mixture. Meanwhile, put the cream, milk, rosemary, thyme, garlic and salt into a wide pan (a deep frying pan or saucepan) and warm together on a low heat while you prepare the potatoes, but don’t let it boil. Sauté the onions with the oil, butter and a pinch of salt until soft and well browned, stirring occasionally (about 30 minutes). You need to start this recipe a day ahead to allow for chilling time. Bake in an oven at 200☌ or 400☏ for 15-20 minutes.Start this recipe a day ahead so that the dauphinoise can chill overnight.Slice the tomato into 3-4mm (⅛-¼) thick slices and add them to the top of the mash.Place the mash into a greased or buttered casserole dish (around 0.5 litres in size) and top with the remaining cheese.Have a taste here and add more salt if required although it should not be!.Chop the onion into a 1cm (½") dice and mix that through the potatoes.Add in the beaten egg and milk, then mix well, you should have quite a "wet" mash.Add the butter, almost all of the cheese and the mustard and mix well.Mash the potatoes or pass them through a potato ricer.Drain the potatoes, prick them with a fork and peel off the skin.Halfway through cooking the potatoes peel the onion and drop it into the pan.Add on the potatoes whole and unpeeled and boil until cooked, this should take around 30-35 minutes.I use 1 teaspoon of salt in a pan this size. Bring a 20cm or 8" saucepan of well-salted water to the boil.
Anything from German or American mustard to dijon or even wholegrain mustard is fine. No, you can omit the mustard or scale it back to something a little less “pokey” if you wish. I personally do not like freezing mashed potato and that goes for this recipe too. Yes, you can build this dish and place it in the fridge for 2-3 days covered with film and then bake it when you are ready. Most importantly it should scream savoury with just the slightest hint of sweetness. It should be creamy but crumbly all at the same time. Good cheddar should have a firm texture and not be spongy. I have experimented with both Wensleydale and Cheshire cheese, both are pleasing in this dish but not quite as satisfying as cheddar! You are looking for something like King Edwards, Maris Piper, Russet or Idaho.įor me, it has to be a nice sharp mature cheddar cheese.
This recipe is as simple as it gets! It is essentially a cheesy mash but don’t tell anyone I said that!Īs with all mashed potato recipes you need floury or mealy potatoes as my US readers would call them. If cheese is your thing you must check out my chicken parmo recipe! An incredibly indulgent dish of a fried breaded chicken breast covered in bechamel sauce and cheese. I call it comfort food heaven and it’s super easy to make because you do not have to mess around with pastry. My US readers would probably call it a “casserole”. I digress, cheese & potato pie is essentially a cheesy mashed potato bake. If you are ever find yourself in rural Hungary buy me a beer and let me explain British puddings to you!
But as far as I am concerned that is just wrong!īut it is still a pie, us Brits are perfectly comfortable with being “liberal” with our food names. Many people use something similar to top shepherds pie or cottage pie. The cheese and potato pie I grew up with featured no pastry, and no filling. It joins other childhood favourites like spam fritters, gammon, egg and chips, savoury mince beef, canned corned beef hash and liver and onions, yes I loved liver as a kid! Working on my cheese and onion pie rekindled a load of memories and I had to give it an itch! The sight of cheese and tattie pie on the school dinner menu or my Mom talking about it being for dinner would have filled me with delight growing up!įor some strange reason, it is a recipe that kinda slipped from my consciousness over the years.
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