My sister-in-law is coming to stay again tonight – yes, even after I told you she’s an all-singing, all-dancing party girl who likes nothing better than a night out on the tiles.
She was keen to hit the town again but my liver all but curled up in protest. So tonight we’re eating in. I was keen to show her my version of her all-time classic cheesy potatoes, but a quick inspection of the cupboards has just shown we don’t have any potatoes. Hmmm. Oh well, I’ll show you instead.
Jenny’s Cheesy Potatoes
You might look and this and think, ‘so?’, but if you knew how incredible this combination of slightly caramelised onions, fluffy-on-the-inside-crunchy-on-the-outside potatoes and melted cheese smells, you would rush right into your kitchen and make it. I’ve added cumin seeds here, because I love that Dutch gouda with cumin, but you could leave them out. We ate these with barbecued butterflied lamb at Easter, but you could dish up a plateful with a really crisp green salad and happily call it dinner.
For a roasting dish full:
2 brown onions
Potatoes – as many as you think will fit
1Tbsp cumin seeds
2-3 generous handfuls of grated tasty cheese
Preheat the oven to 200C and oil a roasting dish. Peel the potatoes and cut in half. Put in a large pot and cover with water, then parboil until just tender when pierced with a knife. Drain well and shake about in the pot to get some rough edges.
Slice the onions and spread on the roasting dish. Top with the potatoes, then sprinkle on the cumin seeds and cheese. Bake for at least 30 minutes, until the cheese has melted down into the onions and everything is golden. A few charred onions only add to the deliciousness. Makes a lot – don’t worry, you’ll eat every last bit, including the burnt bits off the roasting dish when no one is looking.