Ingredients

Directions

Our national treasure deserves a revival every now and again. Looking back to bygone eras, this recipe is a twist on the traditional ritual of cooking potatoes in a cast-iron frying pan over an open fire. Roosters or Maris Piper are ideal as they hold their shape during cooking. Of course this sizzling side could also be baked in the oven. Scrumptious with grilled fish or steak, they’re also delicious on their own with just a salad.
  1. Peel the potatoes and slice thinly on a mandolin or with a very sharp knife.
  2. Heat the butter in a heavy-based frying pan that is about 20cm (8in) in diameter and about 5cm (2in) deep. Remove from the heat and cover the bottom with a layer of potatoes.
  3. Add a layer of onions over the potatoes and top with a scattering of grated cheese, seasoning generously as you go. Continue these layers, finishing with a layer of potatoes and a sprinkling of cheese.
  4. Cover tightly with tin foil and cook over a very low heat for 45 minutes to 1 hour until potatoes on top are just cooked through when pierced with a sharp knife.
  5. Preheat the grill. Uncover the stoved potatoes and place straight under the grill to cook for 2-3 minutes until golden brown. Serve cut into slices, straight from the pan.

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