Potato & Sundried Tomato Bake

Another day, another Maris Piper recipe.  I simply can't get enough of these fluffy devils - they are the perfect all round potato.  In a dim and (very) distant past, I was a student of agriculture and worked on a farm that grew potatoes, one variety being the Maris Piper and it became my favourite from that moment, despite having to pick them by hand in freezing conditions!

This is my latest invention that showcases the delights of the Maris Piper. 

Potato and Sundried Tomato Bake

4-5 medium Maris Piper potatoes, peeled and grated (in a food processor for speed and ease) then dried in a clean teatowel

4 eggs beaten

1 small red onion, chopped 

1 crushed clove of garlic

7 sundried tomatoes (preserved in oil in a jar) snipped into small pieces

2 tbsps English Mustard

80g grated cheese

Fry the onion and garlic in a little oil until softened.

Place the grated potato in a bowl with the beaten eggs and mustard, stir to combine thoroughly

Stir in one third of the cheese and the onions and mix again.  Season to taste with salt and freshly ground pepper.

Tip into a greased ovenproof dish, top with the remaining grated cheese and bake at 170 degrees for 40 minutes until golden and bubbling.

Perfect served as a lunch dish with a salad, or as an accompaniment to a main meal.  This makes the perfect Sunday brunch dish.