Eating In

Serves 4
2 white onions, 250g, finely sliced (you could substitute red onions or leeks, or a mixture)
50g butter
1 dessertspoon oil
4 large waxy potatoes, 600g, very finely sliced.
100g mature Cheddar cheese, or other tasty cheese
Soften the onions in the butter and oil in a heavy bottomed frying pan or ovenproof casserole.  Do not allow to brown. Remove to a plate with a slotted spoon. Cover the bottom of the pan with a layer of potato. Add a layer of onion, then some grated cheese and season we’ll with salt and ground black pepper. Repeat, with more layers ending with a layer of potatoes. Cover and cook over a low light for 30 minutes crisping up the final layer under the grill. With a casserole you can bake it in a medium oven. You can also incorporate layers of crumbled corned beef.