- 1 tbsp Olive Oil
1 Onion, finely chopped
150ml Double Cream
1kg Potatoes, finely sliced
250g Mushrooms, sliced
100g Belton Farm Cheddar, grated
Salad to serve
Preheat the oven to 200c/180c fan/gas mark 6.
Heat the olive oil in a large frying pan and cook the onion for 5-7 minutes until soft and golden.
Add the garlic and cook for a further minute then pour in the milk and cream and heat for 1-2 minutes. Season to taste.
Mix the potatoes, mushrooms and Cheddar Cheese into the pan, saving a handful of cheese for the topping.
Layer everything into a large oven dish and pour over any remaining milk from the pan, then top with the reserved Cheddar Cheese and bake in the oven for 40-50 minutes until a knife slides easily through the potato and the top in golden and bubbling.
Serve with a green salad.