Dish of the Month

Anne Adams

Potato, Onion and Cheese Bake

Ingredients

35g (1oz) butter 35g (1oz) plain flour
435ml (¾ pint) milk
100g (4oz) mature coloured cheese, grated
1tbsp (1x15mlsp) chopped chives
salt and pepper
15g (1/2oz) butter
2 onions
200g (7oz) fresh baby spinach, finely chopped
300g (11oz) baby potatoes (pre-cooked and slightly cooled)
pinch of ground nutmeg

2 slices of bread to make breadcrumbs
30g (1oz) mature white cheese for topping

Method

1. Pre-heat the oven to 200c/400f / Gas Mark 6. To make the cheese sauce, melt the butter in a pan and slowly add the flour. Once it has formed into a paste add the milk slowly stirring all the time, add the cheese and allow to thicken, still stirring. Add the chives and remove from the heat.

2. Melt butter in a frying pan and gently fry the onion. Once softened, add the spinach, potatoes and cheese sauce. Season with salt and pepper, add nutmeg and allow to simmer for a few minutes.

3. Put the bread into a food processor to make breadcrumbs and grate the cheese then mix together. Pour the other ingredients into a baking dish and scatter over the breadcrumb mix. Bake for 10-15 minutes and serve immediately with seasonal vegetables.