Ingredients:
500 g waxy potatoes
1 onions, finely sliced
2 garlic cloves, finely chopped
1/2 teaspoon dried thyme
100 g cheddar cheese
1 tablespoon sunflower oil
salt & freshly ground black pepper, to taste
fresh flat leaf parsley, chopped, to garnish
Directions:
Peel the potatoes, cut into very thin slices, rinse under cold water and then pat dry with paper kitchen towel.
Over a medium-low heat, heat the oil in a non-stick pan which has a lid and which will fit under the grill.
Add a third of the potatoes and spread in a single layer, then season to taste.
Add half the onions, half the garlic, half the thyme and spread evenly. Top with one third of the cheese. Then layer the remaining potatoes, onions, garlic and thyme, finishing with a layer of potatoes.
Cover the pan, cook over a medium heat for 30 minutes or until the base is golden brown, and the potatoes onion and garlic are tender.
Preheat the grill to medium, top the potatoes with the remaining cheese, place the pan under the grill and grill until the cheese melts and the topping is golden. Garnish with parsley and serve hot.
Serve as a heart main dish with a salad and steamed vegetables or as a side-dish with grilled chops or kebabs and a salad. If served as a side dish, it would probably serve 5-6.
Servings: 4
Time preparation: 5 min.
Time total: 40 min.