Crispy cheesy garlicky potato bake
This recipe is based on one from a classic ‘70s vegetarian cookbook called The Vegetarian Epicure by Anna Thomas. For some strange reason it was called Potatoes Romanoff - maybe because it included sour cream. I’ve used creme fraiche which is a bit lighter
Time: about 45 minutes
Cost: about 85p a head
1.5kg red-skinned potatoes (e.g. Desirée)
375g carton cottage cheese
200g carton low fat crème fraïche
2 large cloves of garlic, crushed
A bunch of spring onions, trimmed and finely sliced
100g strong cheddar cheese, coarsely grated
Salt and freshly ground black pepper
You will need a large roasting tin or baking dish
Preheat the oven to 190°C/375°F/Gas 5.
Peel and halve or quarter the potatoes. Place in a large pan, cover with water and bring to the boil. Boil for 10 minutes, remove from heat and drain. Meanwhile mix the cottage cheese with the crème fraïche, garlic and sliced onions and season with salt and pepper. When the potatoes are cool enough to handle cut into cubes and place in a large lightly oiled baking dish. Pour over the cottage cheese mixture and mix in carefully, taking care not to break up the potatoes. Sprinkle over the cheddar and bake in for about 30 minutes. Finish off if necessary under a hot grill to get a really crusty topping.