A variation on cheese mac and even more delicious.
Peel and cook four large potatoes.
Mash them with two tablespoons of butter.
Now fold through a little milk, two tablespoons of grated cheddar cheese, and a teaspoon of salt.
Place the mashed potatoes in a baking dish with a further two tablespoons of cheese on the top.
Bake in a hot oven about 10 minutes or until the cheese starts to darken on top.
Serve scattered with chopped parsley or spring onions for some crunch to contrast the unctuous texture of the 'pot-mac'.
When you are hungry, probably the most satisfying dish on earth.
Variation.
Crack four eggs (without breaking the yolks) over the top of the cheese and potato before placing the casserole into the oven.
Peel and cook four large potatoes.
Mash them with two tablespoons of butter.
Now fold through a little milk, two tablespoons of grated cheddar cheese, and a teaspoon of salt.
Place the mashed potatoes in a baking dish with a further two tablespoons of cheese on the top.
Bake in a hot oven about 10 minutes or until the cheese starts to darken on top.
Serve scattered with chopped parsley or spring onions for some crunch to contrast the unctuous texture of the 'pot-mac'.
When you are hungry, probably the most satisfying dish on earth.
Variation.
Crack four eggs (without breaking the yolks) over the top of the cheese and potato before placing the casserole into the oven.
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