Cheesy Tatties – A Perfect Side Dish

Cheesy tatties are the perfect side dish to so many meals. Pair them with slow cooked gammon, thick pork sausages, or eat them just as they are. Cheesy, homely, comforting food. Yum!

Ok, I’ll admit, hands up, the title is ever so slightly misleading. I’m not lying to you when I say that Cheesy Tatties are a fantastic side dish, perfect for ham, sausages, all manner of meaty mains. You could even just have a plate of cheesy tatties by itself. Delicious. This is my Mum’s recipe and I was brought up loving this dish. It’s homely, it’s tasty, and best of all? It’s so friggin’ easy!

However. This falls into the ‘children trap’. I made this dish to go with a lovely slow-cooked gammon as Sunday dinner recently. I figured, regards the kids, what’s not to like? Potatoes? Good. Cheese? Good. Surely a winner??


Ha. Another occasion in which I was seriously duped and the old ‘mealtime lottery’ came into play. None of them ate it. None. Nadda. Not one *sad face*. How could I have gotten this so wrong? How? How I ask you? But then I remembered. I was dealing with children. I’m sure they see it as their duty to keep you guessing. To change their minds as often as they change their socks. To majorly piss you off.



1 tbsp oil
1 onion, sliced or diced
∼ 4 large potatoes, sliced 
150g cheese, grated
3/4 pint of stock

1. Heat the oil in a frying pan over a medium heat, then add the onion and cook until soft and golden brown. This is pretty much all the cooking you do for this dish. You can either dice or slice your onion. I was serving this to the kids so I diced it (for all the good it did me).


2. Butter/oil a large ovenproof dish.


3. Start to layer up in the dish: potato slices; onion; a little seasoning; cheese. Do this three times (or until you’ve used up all of your ingredients). Once finished layering, pour the stock over the potatoes. Because I was serving this with gammon, I used ham stock. But you could use vegetable/chicken/beef stock, whatever you fancy and that suits your meal.


4. Cover your dish with foil and pop this into a preheated oven, 170°C/325°F/Gas 3 for 90 minutes, then remove the foil and return to the oven uncovered for 30 minutes. The potatoes should be soft and the topping should be browned and slightly crispy – admittedly the topping of mine was very crispy. Ahem.


So it may not be my ‘perfect’ side dish, if two thirds of the family won’t eat it. But I won’t be put off. And they’ll be getting cheesy tatties again. Just don’t tell them.

Happy cooking!

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Author: Sarah Margetts

Busy mum of four, cooking up a storm.

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