Sunday, March 18, 2012

Cheese Potato Pie

(from Nicki Levy)

Mum used to make this for us and I remember Adam, Emma and I eating mountains of it. There was a period of our lives when we asked for it a lot.

When I made this for my boys recently, I spent the day building it up - I was so excited about eating it that I went a little overboard.  

By the time it came to serve up dinner, I was almost squealing with the memory of how much we used to love this.

I served it up, the boys took one bite and, in unison, a resounding "yuk". I was devastated and, as a result of having so much left over, I ate it all.

I think the main problem was that I hardly ever serve up or cook with cheese or butter anymore and I think it was just too rich and oily.

If you're considering making this, which I recommend you do even though I haven't made it sound too appetising, I would experiment with reducing the cheese and butter and maybe adding a spice or two. It could be delicious as a side dish to all sorts of meals and even made into potato pancakes.

1.  750 gm potato (cooked & mashed). 
2.  Chop 1 onion & brown in 50 gm butter.
3.  Stir in 3 tbsp flour, pinch salt & pepper.
4.  Cook 1-2 min while stirring.
5.  Gradually stir in 1.5 cups milk & cook till bubles & thickens.
6.  Remove from heat & add 1/2 tsp oregano & 1.5 cup grated cheese, stir till cheese melted.
7.  Add to mashed potato & mix till smooth. Bake in greased oven proof dish.