Foodaware

Ingredients

• 1 kg onions – roughly chopped in chunks
• 1 kg potatoes –well scrubbed
• 30g Avonmore Butter
• 100ml Avonmore Milk
• 2 sprigs fresh thyme
• Salt and pepper
• 1 x 250ml carton Avonmore Cooking Cream
• 150g Avomore Cheddar Cheese – grated

Directions

1. Steam or boil the potatoes until they are tender
2. Meanwhile, melt the butter in a heavy bottomed pan that can go in the oven, add the onions and sprinkle over the fresh thyme. Cook the onions slowly over a low heat for 30-40 minutes until they have turned a deep, golden brown colour, turning them occasionally.
3. Drain the potatoes and roughly chop them in the pot with a knife, leaving some chunks, add the butter and milk and season well with salt and pepper, stir well to combine
4. Top the onions with the potatoes and pour over the contents of the carton of Avonmore Cooking Cream, sprinkle with the cheese and bake in a preheated oven at 200°C for 30 minutes
5. This is a great dish for a meat free night, served with lots of hot, buttered kale and broccoli. Alternatively it makes a hearty meal to add to some meaty sausages or pork chops, enjoy it immediately to make the most of the creamy potatoes and sweet onions.