Cheese and Potato Pie

Mum’s Cheese and Potato Pie

Whenever I’m at my parents’ house we often end up having this for dinner – an old family favourite. It is quick to prepare, light enough for a spring lunch and still truly comforting; the type of dish that cannot be altered or added to without spoiling its simplicity. My Mum claims not to have a recipe, but my sister wrote it down once and passed it on to me. I still have the original hand-written copy!

Cheese and Potato Pie

• 700g new (“waxy”) potatoes
• 2 eggs
• 275ml milk
• 125g grated cheese (cheddar, parmesan, or something tasty)
• Salt and black pepper

Preheat oven to 180°C

Peel and slice potatoes and parboil for about 5 minutes. Drain and cool slightly. Butter an ovenproof dish and layer the potato and grated cheese alternately, ending with cheese. Beat eggs and milk together, adding seasoning. Pour over potatoes.

Cover dish with foil and bake for 20 minutes. Then remove the foil, stir the potatoes from the outside to middle to ensure even setting, and cook uncovered for a further 20-25 minutes.

Serve with fresh bread, grilled tomatoes, or green salad.