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Ingredients

Method

  • STEP 1

    Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.

  • STEP 2

    Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.

RECIPE TIPS
PREPARE AHEAD

The bake can be layered ready to bake

up to 1 day ahead. Keep it in the fridge

covered and give it 10 mins more in

the oven if cooking from cold.

Recipe from Good Food magazine, December 2009

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A star rating of 4.4 out of 5.32 ratings
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