Recipe by MarieRynr
I thought I better post this so that I would know where it is every time I go to make it. I am tired of searching through umpteem books each time. It is my husband's favorite dish and if I have to be honest I really enjoy it as well. It's a supper dish found in both Monmouthshire and the Welsh counties, traditionally served with pickled beets or pickled red cabbage. We like it with crusty brown bread and pickled beets. It's delicious!
Top Review by pattikay in L.A.
This dish is a handy way to take mashed potatoes to a pot luck. Just enough cheese and I loved the bread crumbs. Next time I might mix in some sour cream with the milk. Thanks for posting!
- 2 lbs potatoes, peeled and cut into quarters
- 1⁄4 pint milk
- 1 ounce butter
- 4 ounces grated strong cheddar cheese (or similar cheese)
- salt and white pepper
- 2 -3 ounces white breadcrumbs, lightly crisped
- melted butter, to brush over the top
Directions See How It's Made
- Boil the potatoes in salted water until cooked.
- Preheat oven to 425*F.
- Drain the potatoes well, add the milk and butter and mash until smooth, then stir in the cheese and seasoning.
- Butter a 1 1/2 to 2 pint pie dish and sprinkle with the breadcrumbs, pressing them to the base and sides with the back of a spoon.
- Spoon the potato and cheese mixture into the dish and rough up the top with a fork.
- Brush with the melted butter.
- Bake for 20 to 30 minutes or until golden brown.
- Serve with pickled beets or red cabbage and thick slices of crusty brown bread (buttered of course!).