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!

Advertisements

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??

DSC_0129

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.

Ingredients

DSC_0116

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).

DSC_0120

2. Butter/oil a large ovenproof dish.

DSC_0121

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.

DSC_0123DSC_0126DSC_0127

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.

DSC_0138

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!

<a href=”http://www.bloglovin.com/blog/13763823/?claim=bhqz4fzr4zn”>Follow my blog with Bloglovin</a>

Traditional Scottish Stovies

So this could be a highly contentious post. I once read that if you asked one hundred Scots folk how to make stovies, you’d get one hundred different recipes. This is so very true. Stovies are a dish that probably every Scottish person recognises. It’s a national dish, but one that gets less international attention than the likes of haggis or battered mars bars. You get stovies served at parties; at weddings; basically any Scottish social gathering. They’re that awesome.

Traditional Scottish Stovies - The ultimate comfort food, Scottish Stovies are loved by a nation for good reason. So simple to make and really delicious | thehecticcook.com

I always think of stovies as the perfect comfort food. It’s a potato based dish, to which you can add pretty much any type of meat, although mince or corned beef are most popular. My recipe is not traditional. But it uses what I tend to have to hand in the cupboard, and is pretty bloody tasty (if I do say so myself). The kids lap it up and it always results in empty plates. So it’s a staple meal in the HC house. Just please don’t lynch me because its not ‘how mummy used to make it’ (it’s not even how my mum makes stovies, it’s just how I’ve come to make them).

Traditional Scottish Stovies - The ultimate comfort food, Scottish Stovies are loved by a nation for good reason. So simple to make and really delicious | thehecticcook.com
 Ingredients

potatoes, peeled and sliced
1 onion, finely chopped
2 tbsp oil
1 beef stock cube / stock pot
1 beef oxo cube
1 tin of corned beef, cubed
salt & pepper

I’ve not given a quantity for the potatoes as I tend to go by how many I’m cooking for. I’ll assign a small potato each to the kids, then a couple for every adult, plus an extra couple to be safe. If I’m just cooking for the kids I’ll only need half an onion and half a tin of corned beef. You can freeze corned beef. If there’s leftovers (not including what I eat whilst I’m dishing out) then that’s a billy-bonus.

1. Heat your oil in a large pan then add the onion, and cook it really well so that it gets nicely browned. It’s important you add lots of flavour to your onion so don’t be afraid to overcook it.

DSC_1119

2. Add the sliced potato, the stock cube, the oxo cube and about 300ml of water. Give a good stir.

Note: Traditional stovies are made using beef dripping. This isn’t something I normally have to hand, so I’ve had to add the meaty taste from elsewhere. I find the stock pots really good for this (either the normal beef one or the rich beef – both are good), but a regular beef stock cube would also work. The oxo cube adds colour and extra flavour – I add beef oxo cubes to pretty much everything meaty, it’s kind of my secret ingredient (just not that secret). I love them and think they add a lovely rich flavour to any kind of meat dish (bolognese; stew; I even add them to chicken gravy!). They always feature in my cupboard supplies.

DSC_1122

3. Put the lid of the pan on and let it simmer. Every so often give it a good stir. The potatoes will start to stick to the bottom, so with every stir, scrape the bottom of the pan. This is good, it all adds flavour. As you stir, the potatoes will begin to break up which is what you want.

DSC_1124

4. Once the potatoes have softened and absorbed most of the stock, add your meat. Give it a good stir so everything is combined and check your seasoning. The corned beef can be quite salty, so it’s best to check the seasoning once it’s been added. Season as required.

DSC_1125

This is not a pretty dish. Indeed, I’m sure some out there could be quite inventive in describing just what it looks like. But it’s tasty. It truly is. And its simple. If you like potatoes and corned beef, do give this a go. And let me know how you get on – I love hearing when folk have made anything from the blog! 😀

Traditional Scottish Stovies - The ultimate comfort food, Scottish Stovies are loved by a nation for good reason. So simple to make and really delicious | thehecticcook.com

 

Oh and serve it with a good splodge of ketchup.

Happy cooking!

Traditional Scottish Stovies - The ultimate comfort food, Scottish Stovies are loved by a nation for good reason. So simple to make and really delicious | thehecticcook.com