Comfort food comes in many forms but often is a spud!!
How many times have you turned to a bag of chips in a time of need – it might be the hunger after a night of dancing and pinting, the hurt after a sports loss, the only place open late at night or simply a hug was required from some chips.
Mash is another savour for many – laced with butter and milk and mashed until smooth. How many times have you heard the “more mash please” call go up when you’re sat with a crowd around a table?
I’m more a whole spud lover with the skin preferably on. Whether that’s in chip, wedge, roastie, baked or sliced form.
This Baked Cheesy Spuds recipe brings a lot of love to your plate with not much effort so please enjoy every morsel of spud goodness!
For more seriously spud recipes try my Roast Hasselback Potatoes, Warm Smashed Potato Salad, Mediterranean Style Spud Salad and Crispy Spuds with Curry Mayo.
Serves 4.
- 750g potatoes, washed and cubed (only peel if you really want to!)
- 1 tbsp oil
- 1 red onion, thinly sliced
- 50ml white wine (nothing fancy now and if you don’t have add the same quantity of milk and add 1/2 tsp veg stock)
- 150ml milk (full fat lads, we want the flavour!)
- 50g cheddar cheese, grated
- 1 ball mozzarella, sliced
- Optional extras: 1 tsp dried herbs, cooked and chopped streaky bacon or ham, 5 chopped sundried tomatoes
- Preheat the oven to 200°C/180°C fan/400°F.
- Boil the potatoes in a saucepan of salted water until a fork goes through easily but still firm, about 8-10 minutes cooking. Drain immediately and leave to one side.
- Fry the onion in the oil over a medium heat until soft through.
- In a large ovenproof or casserole dish, mix the cooked onion, white wine and milk together (add in any optional extras now). Stir through the potatoes until all coated.
- Sprinkle the grated cheese and dot the mozzarella over the top. Bake in the oven for 20 minutes or until golden on top.
