IRISH STOVE-TOP POTATOES WITH AGED CHEDDAR CHEESE
This is a variation on the traditional way of cooking potatoes in a cast-iron frying pan over an open fire. Choose firm-fleshed potatoes for this recipe such as Roosters or Maris Piper as they will keep their shape during cooking and don’t break up. Of course this recipe could also be baked in the oven if you’d prefer. They’re delicious on their own with just a salad or try serving simply with grilled fish or a steak.
Peel the potatoes and slice thinly on a mandoline or with a very sharp knife.
Heat the butter in a heavy-based frying pan that is about 8in (20cm) in diameter and about 2in (5cm) deep. Remove from the heat and cover the bottom with a layer of the potatoes.
Add a layer of onions over the potatoes and another of grated cheese, seasoning generously as you go. Continue these layers, finishing with a layer of potatoes and a sprinkling of cheese.
Cover tightly with tin foil and cook over a very low heat for 45 minutes to 1 hour until potatoes on top are just cooked through when pierced with a sharp knife.
Preheat the grill. Uncover the stoved potatoes and place straight under the grill to cook for 2-3 minutes until golden brown. Serve cut into slices, straight from the pan.