Cheese and potato pie

This was one of the first dishes I learned to cook at school, and it remains a firm favourite to this day.

It’s quite a frugal dish, containing only potato, cheese and onion and is equally delicious served with bacon, ham or sausages.  It's quite a time saver as it can be made ahead of time and simply re-heated when you are ready to eat.  When I worked I often made it in the evening ready for me to come home to the following day. 

Baby leeks are a very inexpensive at the moment, and so tasty so I used leek as a change from onion.  I will give you a recipe and method for both my leek version, and the original version.

Quantities will depend on the number of people you are serving, but for two I used : 

2 medium potatoes

2 small or 1 medium baby leeks

6oz strong cheddar cheese 

Peel and boil the potato.  While the potato is cooking clean and dice the leek and sauté in a little butter.  Grate the cheese. 

When the potato is cooked drain and mash, add ¾ of the cheese and the buttery leek and combine.  Turn into an ovenproof dish.  Scatter the remainder of the cheese over the top. 

If you are eating straight away simply pop under a pre-heated grill until the cheese is golden and bubbling.  If it has been prepared ahead and is cold it will need 30 minutes in a hot oven. 

To make the original version, for two people: 

2 medium potatoes

1 medium onion

6oz strong cheddar cheese 

Peel and boil the potato.  While the potato is cooking peel and dice the onion and add to the potato for the last 10 minutes of the cooking time.  Grate the cheese. 

When the potato is cooked drain and mash, add ¾ of the cheese and combine.  Turn into an ovenproof dish.  Scatter the remainder of the cheese over the top. 

If you are eating straight away simply pop under a pre-heated grill until the cheese is golden and bubbling.  If it has been prepared ahead and is cold it will need 30 minutes in a hot oven.