Potatoes Romanoff - a cheesy potato and onion casserole

Ingredients

• 1 pound / 450 grams potatoes
• 1 large onion
• 3/4 cup double cream (or sour cream)
• 1 cup cheddar cheese (grated)
• 1/4 teaspoon cayenne pepper (optional)
• 2 cloves garlic (finely minced and optional)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Instructions

1. 1

   Bake the potatoes (see notes for instructions) and allow them to cool. Leave in the refrigerator until you are ready to make the dish.

2. 2

   Grate the cold baked potatoes (still in their skins) on the largest holes of a box grater. Discard any large pieces of skin.

3. 3

   Peel the onions and then grate them on the largest holes of a box grater, or slice them very thinly.

4. 4

   Heat 1 tablespoon of sunflower oil in a frying pan and fry the onions (and crushed garlic if using) gently until they start to soften and take on a little colour. Take your time with this step - let the onions caramelise slowly. If the heat is too high the onions will burn before they are soft. Stir them occasionally as they are frying. This step should take between 5 and 8 minutes. Allow the onions to cool for a few minutes.

5. 5

   Place the grated potato into a mixing bowl and season with salt and pepper (and cayenne pepper if using).

6. 6

   Add the cooled onions, the cream, and the grated cheese.

7. 7

   Using two forks, mix the ingredients lightly until they are well combined, but not compressed together.

8. 8

   Transfer the mixture into a large baking dish or into individual ramekins. Pack it in firmly, but try not to compress the mixture too much.

9. 9

   Bake in a preheated oven (200C / 400F) for 25 to 30 minutes until the top is golden brown (smaller ramekins will take between 20 and 25 minutes).

10. 10

    Serve hot as a side dish.