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Butter beans with confit tomatoes

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Butter beans with confit tomatoes

1 hour

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Turmeric scramble eggs with tomato

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Yiayia’s yemista (Greek stuffed tomatoes, peppers and squash)

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Yiayia’s yemista (Greek stuffed tomatoes, peppers and squash)

2 hours and 15 minutes

Tracy’s potato latkes

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Tracy’s potato kugel

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Aunty Sarah’s flaumen (prune) tzimmes

Jewish holiday

Aunty Sarah’s flaumen (prune) tzimmes

5 hours

Pommes aligot

Cheese recipes

Pommes aligot

25 minutes

Spinach-and-ricotta gnocchi

Nightshade recipes

Spinach-and-ricotta gnocchi

30 minutes

Cheesy potato bake

Cheese recipes

Cheesy potato bake

25 minutes

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Cheesy potato bake

Serves 8

Difficulty Easy

Prep Time 25 minutes

Cooking Time 25 minutes

Ingredients

2 kg large potatoes, peeled and thinly sliced
100 g butter, melted
150 g Woolworths mature grated Cheddar
5 g thyme
sea salt and freshly ground black pepper, to taste

Method

1 Preheat the oven to 180°C. Layer half the potatoes in a muffin pan, creating a thick layer in each cup, brushing each layer with a little butter, sprinkling generously with grated Cheddar and seasoning well with thyme, salt and pepper.

2. Top with another generous sprinkling of cheese and bake for 20–25 minutes, or until a skewer pierces the potatoes without resistance and the edges are golden brown.

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