Cheesy Roast Potato, Mountain Pepper and Onion Bake

If you're looking for the ultimate comfort food this is for you Potatoes oven roasted on a bed of onion with butter and olive oil and topped with Gruyere and Parmesan Cheeses - and the whole delicious dish seasoned liberally with our Mountain Pepper.

6 large potatoes, cut in halves

2 large onions, sliced into rounds

50g unsalted butter

slug of good olive oil

1/2 cup grated gruyere 

1/4 cup grated parmesan

2 teaspoons Mountain Pepper

1 teaspoon Tasmanian Pepper Salt


Melt the butter with the oil in the bottom of a cast iron baking dish or similar

Place the onion rounds across the buttery base and season with Mountain Pepper

Place the potato halves and jostle them into place so they fit neatly.

Roast in a hot oven (200C) for 40 minutes or until tender.

Scatter the Cheeses across the potatoes and season liberally with Mountain Pepper and Tasmanian Pepper Salt and place back into the oven until the potatoes are completely cooked and the cheese is golden-brown.



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