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Bord Bia

Golden Potatoes with Sticky Onions & Cheddar

A lovely easy dish that is good on its own with a crisp green vegetable or serve with a fried egg and perhaps some bacon. It would also work well with some pan-fried fish or meat. If you don’t have an ovenproof frying pan, just use a suitable baking dish instead.
4 people
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Ingredients

50g butter

500g onions, thinly sliced

1kg floury potatoes (such as Rooster)

225g mature Cheddar cheese, coarsely grated

Sea salt and freshly ground black pepper

Tender stem broccoli, to serve

Main

50g butter

500g onions, thinly sliced

1kg floury potatoes (such as Rooster)

225g mature Cheddar cheese, coarsely grated

Sea salt and freshly ground black pepper

Tender stem broccoli, to serve

Method

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Preheat the oven to 180°C (350°F) Gas mark 4. Melt the butter in an ovenproof frying pan over a medium heat. Add the onions and season with salt and pepper, then sauté for about 20 minutes until softened and lightly browned.

Meanwhile, Peel the potatoes and cut into 5mm slices. Place in a pan of boiling salted water and blanch for about 4 minutes until just tender when pierced with a sharp knife. Drain well.

Transfer the onions to a bowl and wipe out the frying pan. Add a third of the potatoes in the bottom of the frying pan and cover with half of the onions. Season with salt and pepper and add a third of the cheese.

Add a second layer of potatoes and the remaining onions. Season with salt and pepper and scatter over half the remaining cheese. Add the final layer of potatoes and finish with the rest of the cheese. Transfer the frying pan to the oven and bake for 25-30 minutes until bubbling and golden. Serve at once straight to the table with a bowl of the broccoli.

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Method

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Preheat the oven to 180°C (350°F) Gas mark 4. Melt the butter in an ovenproof frying pan over a medium heat. Add the onions and season with salt and pepper, then sauté for about 20 minutes until softened and lightly browned.

Meanwhile, Peel the potatoes and cut into 5mm slices. Place in a pan of boiling salted water and blanch for about 4 minutes until just tender when pierced with a sharp knife. Drain well.

Transfer the onions to a bowl and wipe out the frying pan. Add a third of the potatoes in the bottom of the frying pan and cover with half of the onions. Season with salt and pepper and add a third of the cheese.

Add a second layer of potatoes and the remaining onions. Season with salt and pepper and scatter over half the remaining cheese. Add the final layer of potatoes and finish with the rest of the cheese. Transfer the frying pan to the oven and bake for 25-30 minutes until bubbling and golden. Serve at once straight to the table with a bowl of the broccoli.