Chives Recipe
Cheese and Potato Bake

This chives recipe is for a Cheese and Potato Bake.

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

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

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 will serve four people - add some plain boiled veg such as broccoli (calabrese) and peas.

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 chives recipe.

Cheese and Potato Bake
1 tablespoon wholegrain mustard
300ml (1/2 pint) cream
3 tablespoons chopped fresh chives
200g (8 oz) cheese - grated
800g (2lbs) peeled potatoes or sweet 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 - potatoes, cheese, potatoes, cheese, potatoes, cheese and season with black pepper as you go.

Pour the cream mixture over the whole dish.

Bake uncoverd in the oven for about 40 minutes.

Test the potatoes to see that they are soft - if not, cook for a bit longer but cover the dish with foil.

If you want to add bacon or ham, then start with that layer at the bottom of the dish.

For an explanation of gardening terms that you might not understand, please check out the Growers Dictionary section.

I found that I was either skimping on explanations or giving too much information on the individual pages so I have posted all relevant terms in one section - if there's anything you need to know, please drop me an email.

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