Baking
57 recipes
"Yass tennis club special, keep a spare one in deep freeze"- Lisa Gunthorpe.
The aroma of this dish is fantastic! A slightly different take on the usual scalloped potato/gratin Dauphinois dish (i.e. thinly sliced and layered for baking, usually with cream) or the French-styled Boulangère (i.e. baked with rosemary and stock) - the cider being the twist here.
I like the Magners Irish Cider, it is a little less sweet and nice and smooth.
A great potato dish as you can prepare and cook in advance, ready to reheat. It is a definite crowd pleaser.
Goes particularly well with all pork dishes especially, as do any apple accompaniments. Great with all roasts though, even fish would be lovely.
Serves 6. V. GF. Freezes well.
Pictured: Potatoes in cider
Ingredients
- 1 kg potatoes, peeled, thinly sliced
- 1 cup grated (sharp) cheddar cheese
- 60g butter
- 1 cup Strong Bow sweet cider
- Salt and Pepper
- Note - adjust cheese and cider if making larger amounts
- Preheat the oven to 170°C.
- Grease an ovenproof dish with butter.
Method
Place half the potatoes over the base of a greased ovenproof dish.
Sprinkle with half the cheese and season
Make as many layers as you like, finish with cheese on top and dollops of left over butter.
Pour over cider.
Bake slowly for about 1 hour. You can grill the cheese on top for further browning.
This dish reheats well and can freeze.
Pictured: Potatoes in cider ready for baking
TasteTip - Potatoes are not mentioned in the Bible, therefore they were viewed with suspicion by Scottish and Irish Protestants. To circumvent this Catholics sprinkled the potato seeds with holy water.
Dietary preferences
- Vegetarian
- Gluten-Free with ingredient checks
