This is the potato dish I made to go with the Hot mustard Spiced Beef. Best to make this a day ahead. Serves six.

Serves six

What you will need

18cm (7in) square shallow metal tin lined with non-stick paper and greased

750grams (1lb 10oz) large King Edward potatoes of other floury potatoes
150ml (5fl oz) chicken stock or vegetable stock
100ml (3 1/2 fl oz) double cream
Salt and freshly ground pepper
Knob of butter
25g (scant1oz) mature cheddar cheese

How to make your potato dish

1. Preheat the oven to 220c/200c fan/425f/Gas7.

2. Peel the potatoes and rinse under cold water, then dry and slice thinly. Put the stock into a large jug and mix with the cream.

3. Arrange a layer of potato over the base of the tin, season with salt and freshly ground pepper, then pour over a little of the stock mixture. Continue in the same way until the potato and the liquid are used up. Dot the butter over the top and cover tightly with foil.

3. Bake for 30 minutes or until soft around the edges but still firm in the middle. Remove the foil and cook for a further 20 to 30 minutes or until golden and tender. Leave to cool then chill -overnight is best.

4. Choose a lipped board or tray that’s bigger than the roasting tin (so it will catch any juices)and place on the worktop. Carefully tip the roasting tin upside down onto it and remove the paper. Cut the potatoes into even-sized servings, arrange on a greased paper-lined baking sheet, and sprinkle the cheese on top.

5. Reheat in an oven preheated to 200°C /190°c/400 F/gas 6 for 20 to 30 minutes or until golden and piping hot.

This dish can be made up to the end of step 3 up to a day ahead or up to the end of stage 4 up to 8 hrs ahead. Freeze for up to 2 months.