- 900g potatoes
- 500g white onions
- 2 tbsp butter
- 220g Cheshire cheese, grated
- 1 vegetable stock cube
- White sauce (use your preferred recipe)
- Salt and pepper to taste
Slice the potatoes thinly, then blanch in hot water until just cooked, and drain.
Heat the butter in a large non-stick pan, add onions and sweat them down until cooked.
Crumble the stock cube over and stir through.
Using a large ovenproof dish, add a layer of cooked potato slices, onion and white sauce and top with grated cheese.
Continue to arrange the ingredients in layers, seasoning each one with salt and pepper.
Bake in the oven for 35 minutes.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
Whether you're looking for warming soups, seasonal stews or hearty curries, we've got some great recipes for you to try. Here are some favourites from our chefs and local experts.
Keep warm with this hearty vegan tagine with a hint of chilli heat. A filling lunch or a satisfying dinner with crusty bread.
Originally brought to Liverpool by Northern European sailors and known as 'labskause', this is the region's best known dish and what all Liverpudlians came to be known as.
Try your hand at making some Wet Nelly, a cake with history that's become a firm favourite over the years at Speke Hall. It's perfect hot with custard or cold with a cup of tea.
Enjoy a taste of Morocco with this healthy, fragrant stew that's packed with flavourful spices, vegetables and chicken.