An economical supper dish, this Potato and Cheese Pie is a favourite with children and is very easy to make. The mixture may also be served as a vegetable accompaniment to plain fish dishes.
2 oz. plus
1 teaspoon butter
1 ½ lb. potatoes, cooked, peeled, mashed and kept warm
2 medium-sized onions, finely chopped
1 oz. flour
1 teaspoon salt
2 teaspoon freshly ground black pepper
2 teaspoon dried mixed herbs
12 fl. oz. milk
8 oz. Cheddar cheese, finely grated
Preheat the oven to moderate 350 ‘F (Gas Mark 4, 180 C).
With the teaspoon of butter, lightly grease a medium-sized baking dish. Set aside. Place the potatoes in a medium-sized mixing bowl and set them aside.
In a medium-sized saucepan, melt the remaining butter over moderate heat. When the foam subsides, add the onions and cook, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown.
Remove the pan from the heat. With a wooden spoon, stir in the flour, salt, pepper and mixed herbs to make a smooth paste.
Gradually add the milk, stirring constantly and being careful to avoid lumps.
Set the pan over low heat and cook the sauce, stirring constantly, for 4 to 5 minutes or until it is smooth and has thickened.
Add 6 ounces of the cheese and cook, stirring constantly, for 3 to 4 minutes or until it has melted.
Gradually pour the cheese sauce over the potatoes, beating constantly with a wooden spoon until the mixture is smooth. Turn the mixture into the prepared baking dish and smooth the mixture down with the back of a spoon. Sprinkle over the remaining cheese.
Place the dish in the centre of the oven and bake for 20 to 25 minutes or until the top is golden brown.
Remove the dish from the oven and serve immediately.