Ingredients
- 1 kg/2 lb floury potatoes
- 1 large green pepper, seeded and finely chopped
- 1 large Spanish onion, finely chopped
- 15 ml/1 tbs flour
- 60 ml/4 tbs finely chopped parsley
- 100 g/4 oz Gruyere cheese, grated
- pinch of cayenne pepper
- salt and freshly milled black pepper
- 25 g/1 oz butter
- 150 ml/ 5 fl oz hot milk
- 150 ml/ 5 fl oz thick cream
Method
- Heat the oven to 200ºC/400ºF/gas 6. Peel the potatoes, cut them into 5 mm/¼” dice and place in a bowl. Add the chopped green pepper and onion to the potatoes and toss lightly with a large fork to mix.
- Sprinkle in the flour, finely chopped parsley and grated Gruyere cheese and toss again. Season carefully with a pinch of cayenne pepper, salt and a little freshly milled black pepper, bearing in mind that the mixture may already be quite peppery because of the green pepper.
- Use some of the butter to grease a 1.7 litre/3 pint ovenproof dish. Turn the potato mixture into the dish and spread it evenly. Pour over the hot milk and the cream and dot the remaining butter over the top.
- Bake the dish in the oven for about 1 hour, until the surface is crisp and golden brown and the potatoes feel tender when pierced with a skewer. Serve immediately.