Ingredients Jump to Instructions ↓

  1. Send us your tips > 500g (1lb) potatoes, peeled and thinly sliced Salt and freshly ground black pepper 2 red onions, peeled and thinly sliced 60g (2oz) butter, diced 500g (1lb) squash, peeled, deseeded and thinly sliced 2 cloves garlic, peeled and crushed 150g (5oz) raclette cheese slices 200ml (7fl oz) hot vegetable stock 2 tbss chopped fresh parsley 1 1/4 litre (2 pint)

Instructions Jump to Ingredients ↑

  1. Set the oven to Gas Mark 4 or 180°C. Arrange a layer of potatoes in the dish, season and top with a few slices of red onion and knobs of butter. Cover with a layer of squash slices, season, sprinkle with some garlic and repeat the potato layer. Top with a layer of squash, interleaved with the raclette cheese and finished with the onion and butter. Pour over the vegetable stock. Cover and bake for 1 hour, uncover and cook for 30 mins or more, until the potatoes are tender and the top is golden. Sprinkle with parsley to serve.


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