If you’re making the beef in beer from scratch on the night, put
the Cheesy Potato Bake in the oven once the beef has been cooking
for an hour. If you’re reheating the beef, the potato bake will need
to go in at the same time.
Potatoes (at least 1 large per person)
Cheddar cheese
Parmesan
Milk
1⁄2 small carton of single cream
Nutmeg
Salt & pepper
Method
1. Wash, peel and thinly slice as many potatoes as you think you
need for the number of people you’re feeding, and if in doubt
do too much; leftover Cheesy Potato Bake can be reheated in
the microwave later on.
2. Layer the potatoes with grated cheese and a sprinkling of
nutmeg and seasoning in a deep-sided casserole dish, starting
with potatoes and finishing with a topping of cheese. (Use
more Cheddar or fresh, grated Parmesan if you have it.)
3. Pour milk into the casserole dish to about halfway up the
potatoes and don’t swamp it. (Add 1⁄2 a small carton of cream
to the milk if you like.)
4. Cover the casserole dish with foil, shiny side inwards, and bake
in the oven on Gas Mark 3 (160ºC) for about 1 hour.
5. Remove the foil, turn the oven up to Gas Mark 6 (220ºC) and
cook for another 20–30 minutes until the topping is crisp and
golden. If the potatoes aren’t quite soft enough by the time the
beef is ready, remove the beef from the oven and keep warm on
the top then cover the potatoes with the foil again, turn the
oven up to the highest setting and cook for another 10 minutes.
6. Approximately 10 minutes before the end of the cooking time
steam or simmer fresh broccoli, French beans, Savoy cabbage or
spring greens.
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