Layered Potatoes and Onions with Baked British Cheese
Saturday 13 May at 11:30am
John and Lisa are celebrating the best of British ingredients in their Weekend Kitchen today. Here is a delicious side dish of Layered Potatoes and Onions with Baked Tunworth Cheese.
Layered Potatoes and Onions with Baked British Cheese
Serves 4
Ingredients
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24 peeled new potatoes, halved
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100g butter
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3 large onions, thinly sliced
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50ml red wine vinegar
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500ml beef stock or veg stock
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Brandy
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1 whole Tunworth cheese (or any British soft cheese) in its box
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Olive oil
Method
1. Preheat the oven to 200ºc or 180ºc fan. Melt the butter in a pan, add the onions, season with salt and pepper and cook slowly. As they start to colour add the red wine vinegar and continue to cook until soft and golden. Add another good sprinkling of pepper and cook for a further minute.
2. Add a good splash of brandy, stir and cook for a minute but don’t cook all the booze off. Add the potatoes and coat well.
3. Now pour the stock over the onions and potatoes. Bring to the boil and season if needed, be careful as stock can be salty. Simmer for about 20 minutes until the potatoes are tender and the stock has reduced.
4. Remove wax paper from the cheese, lay a little piece of greaseproof paper into the box and place the cheese back in and set aside (do not place the lid back on).
5. When the potatoes are ready, take off the heat. Scoop out the potatoes (leaving the onions and the stock) and in a large round pie dish, arrange the potatoes around the edge. Then place the onions in the centre and pour in the remaining stock. Drizzle with olive oil and bake the potatoes along with the cheese for 20-25 minutes. Serve the potatoes with the cheese to dip in like a fondue.
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