• 3 lb (1.4 kg) potatoes
• 2 onions
• 1 lb (450 g) mature cheddar cheese or a mixture of cheddar and a blue cheese
• 2 ozs (56 g) butter
• Salt and Pepper
• ½ pint (290 ml) semi-skimmed milk

Method:

1. Peel and thinly slice the potatoes and put into cold water to rinse off some of the starch. Leave for about 15 minutes and then pat dry with a clean tea towel or kitchen roll.
2. Peel the onions and thinly slice into rounds.
3. Grease a large casserole and place a layer of potatoes in the bottom. Top with a layer of onions and then a layer of cheese. Dot with some of the butter and add salt and pepper. Repeat layers until the ingredients are used up.
4. Bring the milk just to the boil and pour over the top.
5. Bake on the  middle shelf of  pre-heated oven at Gas Mark 5  (190°C/375°F) for 45 miutes or until the potatoes are tender when pierced.

Serves 4.

Note: A nice garnish is some finely chopped chives over the top when it has cooked.