Cheesy Potatoes

This is something which I made a long time ago and forgot to tell you about.  It is loosely based on something which my friend Kathy did in her crock pot, except I did it in the oven with parboiled potatoes, and I used cream instead of soup, etc.  It turned out fabulous!

I did try making it in a slow cooker once . . .  but the slow cooker I had worked on a burner type of system and it all burnt on the bottom, so I scratched that idea and did this my own way.

The original recipe was based on this one here.   Kathy had done it for a pot luck we Senior Missionaries had in Manchester.  It was really good and I wanted to make it at home.   Of course we don’t get dry ranch salad dressing over here and so she had adapted it to her own way of doing things  . . .

And after my initial failure, I adapted it again to what I thought would work better for me, and this tasty dish is what I ended up with.  So good I could have eaten this and nothing else.  You could also add some herbs to the mix.  I would use parsley and thyme, maybe some sage or rosemary . . .  but not a lot.  Garlic would also be nice.

Slice the potatoes into a bowl in thick slices.  Season lightly.  Add the cream, spring onions, ham and most of the cheese, reserving a small bit for later on.  Pour this mixture into the casserole dish.  Cover and bake in the heated oven for about 35 minutes.

Uncover, sprinkle the remaining cheese over top and bang it back into the oven.  Bake for a further 10 to 15 minutes, until golden brown and bubbling.  Let stand for 5 minutes or so before serving.

Bon Appetit!

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The English Kitchen
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