• 4 medium potatoes
• 1 green pepper or ½ green pepper and ½ red pepper, cored seeded and chopped.
• 1 large onion, peeled and finely chopped
• 2 tablespoons plain flour
• Salt
• Pinch of cayenne pepper
• 4 oz (112 g) mature cheddar cheese, grated
• 8 fl oz (240 ml) hot milk
• 2 oz (56 g) dry breadcrumbs
• Butter

Method:

1. Peel and slice or dice the potatoes and par boil until just tender.
2. Saute the onions and pepper in butter until soft.
3. Drain the potatoes and mix with the peppers, onions, flour, salt, cayenne, most of the cheese and hot milk.
4. Pour into a greased shallow baking dish, sprinkle with the breadcrumbs and the remaining cheese over the top.
5. Dot the top generously with dabs of butter.
6. Cook in a preheated oven at Gas Mark 4 (180°C/350°F) for about half an hour until the top is bubbly and brown.

Serves 4.