This is a slow cooked vegetable dish which could accompany a casserole cooked at the same time. Again, from Rose Elloit's vegetarian cookery, this is filling winter food.
Serves 4-6 as an accompaniment
2 large washed and peeled potatoes, sliced thinly
100g grated cheddar cheese
salt and ground black pepper
4 tbsp milk
Sliced cherry tomatoes and parsley to garnish
- Heat the oven to 170°c, gas mark 3. Grease a shallow casserole dish with half of the butter.
- Cover the bottom of the dish with a layer of potato slices, then a layer of onions followed by a sprinkling of grated cheese. Season with salt and pepper.
- Carry on layering like this until all of the ingredients are used up, finishing with a layer of potato slices. Pour the milk over the top and dot with the remaining butter.
- Bake for about 1½ hours until the potato feels tender when pierced. Garnish with parsley and tomato slices.
Lit from above with a 60cm softbox, reflectors below the lens and a 30cm softbox at 45° to the left.