Chives Recipe
Cheese and Potato Bake

This chives recipe is for a Cheese and Potato Bake.

It is such a great one pot recipe. Use ordinary or sweet potatoes,  or a mixture of the two.

For the cheese, you need something crumbly such as Wensleydale or Cheshire but any type or mixture will do.

Cheese and Potato Bake

  • 1 tablespoon wholegrain mustard
  • 300ml (1/2 pint) (2 C) cream or milk
  • 3 tablespoons chopped fresh chives
  • 200g (8 oz) (2 C) cheese - grated
  • 800g (2lbs) (4 C) peeled potatoes 
  • black pepper

You need a 10in x 8in gratin dish (25cm x 20cm) greased.

Heat your oven to Gas Mark 4, 180c.

Put the mustard in a bowl and whisk in the cream or milk - stir in the chives.

Divide the cheese into 3.

Slice the potatoes very thinly - use a mandoline if you have one to get really thin slices.

Divide the potatoes into 3.

Layer the dish this way - potato, cheese 3 times and season with black pepper.

Pour the cream mixture over the whole dish.

Bake uncovered in the oven for about 40 minutes.

Test the potato to see that it is soft - if not, cook for a bit longer but cover the dish with foil so the top doesn't burn.

You can use fresh or dried chives - fresh use 2-3 tablespoons to taste - dried, use half the quantity.

It's easy to put together and this recipe will serve four people as a side or 2 as a vegetarian main.

You can add some cooked chopped bacon or ham if you like to ring the changes about 9oz (275g) will be enough.

Use a wholegrain mustard such as Dijon and you can use milk instead of cream if you prefer - the finished dish will be creamier if you use cream in this recipe.

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