Cheese and Potatoe Pie
Over a year ago
2,407 views
Ingredients
- 3 Baking potatoes
- 1 Onion peeled and sliced
- 1 cup Shredded cheese
- 2 egg cups Milk
- 1good knob Butter
- 1 Tomatoe thin sliced
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
I gave my two granddaughters ths after school. Made my day when they said how much they loved it after second portions. Easy to make and delicious. NOTE Dish shown before cooking
Method
Preparation
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1
Peel, quarter and boil the potatoes.
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2
Strain and mash them adding the milk and butter.
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3
Stir in almost all the shredded cheese.
Assembly
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4
Transfer the mix to a dish and spread it out with a pallet knife.
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5
Put a few squiggles on with a fork for decoration.
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6
Place on the tomato slices and the rest of the cheese.
Baking
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7
Bake at 180°C for 35 minutes.
Chef's Tips
A great dish served with Heinz beans
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