Half a pack of chilled Swedish meatballs (approx. 15)
Small tub of fresh single cream
Freshly-ground black pepper
Approx. 80g mature Cheddar cheese, grated
Preheat the oven to 200C/fan 170C/gas 6. Wash the potatoes, but do not peel or scrape. Halve any large ones. Place in a large pan of lightly salted boiling water and simmer until tender, about 15 minutes.
Meanwhile, peel and chop the shallots, and peel and crush the garlic clove. Melt a large knob of butter in a small frying pan and fry the shallots and garlic over a low heat until soft, about 10 minutes.
Drain the potatoes and place into a 2-litre ovenproof dish; then stir in the shallots and garlic and any remaining butter.
Stir in the meatballs and cream; then sprinkle in a tbsp paprika and plenty of freshly-ground black pepper. Mix well.
Sprinkle the grated cheese on top of the mixture.
Put into the preheated oven on the middle shelf and cook for about 20 minutes or until the cheese is golden and bubbling. Serve immediately with a green vegetable such as French beans or broccoli.