Pastai caws, tatws a nionyn (Cheese, potato and onion pie)

    2 hours 5 min

    I first made this dish when I was about 11 years old and attending the local school in Glyn Ceiriog, Denbighshire N Wales. It quickly became a firm favourite with my lovely Mam and Dad, then with my own children, and it remains so to this day. A very welcome warming meal on a cold day.

    20 people made this

    Serves: 4 

    • 6 medium potatoes
    • 2 medium onions
    • 175 to 225g (6 to 8 oz) strong Welsh cheese or a good mature Cheddar
    • salt and pepper
    • 4 tablespoons water

    Prep:20min  ›  Cook:1hr45min  ›  Ready in:2hr5min 

    1. Scrub the potatoes (peel if you wish), slice very thinly, rinse in clean water, drain well and set aside.
    2. Peel and thinly slice the onions, set aside.
    3. Coarsely grate the cheese, set aside.
    4. Select a medium sized casserole dish with a lid. You could use cooking foil instead of a lid, butter this if you do to prevent sticking.
    5. Layer the onions, potatoes and cheese, seasoning well with salt and pepper between the layers, in the casserole dish. Start each layer with the onion, then potato, then seasoning and top with cheese. Drizzle the water down the inside of dish, so as not to disturb the layers.
    6. Cover and bake in a preheated oven at 170 C / Gas 3, until potatoes are tender and the cheese is melted and bubbling, about 1 hour. Remove the lid and continue cooking until the cheese topping crusts and becomes a golden brown, another 40 to 60 minutes.

    To serve

    Serve piping hot, delicious on its own or with sausages. (We ate it with fried or grilled home cured bacon, happy memories.)

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