Name: Creamy cheese & potato bake
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 8 servings
Cuisine: French
Ingredients: 1½ kg King Edward potato Desiree, or similar, peeled; 1 onion finely chopped; knob of butter plus extra for greasing; 100ml white wine; 300ml milk; 400ml double cream; 3 sage leaves, finely chopped; 50g gruyère grated

A comforting cheesy potato bake is the perfect accompaniment to a hearty meat dish in winter

Ingredients

1½ kg King Edward potato Desiree, or similar, peeled

1 onion finely chopped

knob of butter plus extra for greasing

100ml white wine

300ml milk

400ml double cream

3 sage leaves, finely chopped

50g gruyère grated

Instructions

1 Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.

2 Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.