Saturday, 7 August 2010

spud you like?

We're due to go on holiday in a few days time so it was decided that we needed to harvest the 2nd earlies and what a crop it was! We have from left to right: Kestrel, Courage and Mayan Twilight. We'll leave them to dry off in our greenhouse at home then bag them up and store them. Should keep us going for a week or two!

So here's a quick and tasty potato-based dish:

Layered Potato and Onion Bake

Potatoes sliced thinly
Onions any variety (I used our red onions) sliced
Milk or single cream if you're feeling extravagant
Grated cheese
All quantities to fit in whichever dish you're going to cook it in

Pre-heat oven to 180C
Alternate layers of potato and onion
You can also add anything else you fancy, e.g. courgette, tomato, aubergine, etc.
Splash over some milk (or cream) to give a bit of moisture
Cover in foil and place in oven for about 45 mins or until potatoes have begun softening
Remove foil, sprinkle over cheese and return to oven for about 20 mins or until cheese golden and bubbling
Allow to cool for 5 mins before serving either as a main vegetarian dish or accompaniment to chicken or fish


  1. Mmmm looks yummy and what a great crop! FAB

  2. It was very tasty, thank you. Can't believe how successful our spuds have been this year. Just hope they keep well