1. Slice the onion in half rings approximate 1/8 inch thick (about 3 millimeters), very slowly simmer the onion in the butter until translucent. (Add a splash of water if it goes too fast). 2. Cut the cheese in about half inch cubes. 3. Make a stock with the stock cube. 4. Cook and mash the potatoes and mix with the milk and stock, it should be rather thin (runs of a metal spoon). (Do not use all the stock, that's way too much. Think of it as thick porridge). 5. Taste and add salt and pepper to the mash (careful with the salt, the cheese and stock adds salt as well). 6. Mix the cheese cubes and the onions (with its buttery goodness) through the mash with a spoon and transfer to an oven proof (glass or pyrex and deep, not a shallow) baking dish. The cheese is not supposed to melt at this stage, maybe a little on the outside. 7. Put the dish (without a lid) in an oven (preheated to 180 degrees Celsius) for approximately 45 minutes or until the top becomes golden brown. (If you have a glass baking dish you can see the cheese bubbling away in the bottom so you know it's heated through). 8. Serve with a baked egg and a gherkin. ---------------------------------------------------------------------------
Nutrition
Ingredients
