Potatoes

Sage and onion potato pie
1. 

2 medium onions, finely sliced
100g butter
1Kg red potatoes such as Desiree, finely sliced, skin on
120g cheddar, grated
1 bunch sage, leaves only

Heat the oven to 180C. Fry the onion in half the butter with seasoning until softened. Use a little of the remaining butter to lightly grease a l8cm x 7cm non-stick, deep spring form cake tin and then put an overlapping layer of potato slices all around the side, and one layer of concentric rings of overlapping discs in the base. Scatter some fried onion, grated cheese and 4 sage leaves across this, season and dot a little more butter. Cover this layer with potato as before, and continue to build up the tart, alternating potato layers with cheese, onion and sage until you reach the top of the potatoes layered around the side.

Brush with more butter sit on a baking sheet, and loosely cover with a scrunched piece of foil. Bake for an hour and a half. Uncover and bake for 30 minutes or until crisped and golden. Cool in the tin, cut into wedges and eat with salad.

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