Cheese and Potato Casserole.01:29 May 03 2010
Times Read: 1,246
Cheese and Potato Casserole.
Use two to three large spuds/or three quarters of a bag.
Grease your casserole dish lightly, using a vegetable margarine, light olive oil, or heaven forbid, lightly skim the dish with real butter,
One large onion peeled and sliced: But not too finely; as it does cook down.
And, grated cheese, that suits your taste/a strong cheddar, ideally, or some suchlike: about a cereal bowlful.
Get out your chopping board and using a good sharp knife, cut the potato into nice regular slices, so that when you do your first layer it’s a kind of nice fit on the base of the bowl.
Then scatter over this a layer of onion, then a layer of cheese and keep on laying them one over the other, until you get to the top of the dish. That’s when you put the lid on and place it in your oven.
Cook in a regular oven for half an hour at full whack: or you can use a microwave, but if you do, you might want to take the lid off and lightly brown the casserole off under the grill, if you have one.
Ah, an I nearly forgot there, if you use a microwave, the cooking time is very similar, twenty-five to thirty minutes, for nigh on the same time. Just, make sure you check it before the half hour, as ‘some cooking times vary’, from machine to machine.
So, using an oven cloth, or towel, take the lid off and stick a fork in a slice of potato and if it slides in easily, it’s done and ready for the table.
I do have a minor warning though, cleaning the cheese of the casserole dish is a right bugger, though the meal tastes great; and, it can be served with sausages, baked beans, broccoli, braised carrots, or even just a few dollops of tomato ketchup, remembering that scientists now say it’s good for helping prevent Cancers.
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