This dish is just known as The Potato Dish in my family. It came from a neighbour called Jan (in ye olden days), then was modified by my mum. As kids we would often request this dish, alongside chocolate mousse. Pull this dish out when you want some SPECIAL spuds that go beautifully with roasted meat, as opposed to ordinary old mash, which is still pretty nice in my book. Warning highly addictive.

gettin' 70's on the lino

Me & my bro’s. Maxin’ out in the 70′s on the lino.


Feeds about 4 – 6 people as a side dish. Allow about 45 minutes to an hour to make it. My mum has cooked this ahead of time before and frozen it – it comes out fine.

smiley spud

What you need

1kg potatoes (I like Desiree)
About ½ cup milk
½ cups GF breadcrumbs or crushed GF cornflakes (IGA brand crushes well, other brands can be a bit coarse)
2 tablespoons grated parmesan cheese
90gms grated mature cheese
½ cup plain yoghurt (or sour cream)
Butter or olive oil
8 spring onions, chopped
Salt and pepper

What to do

Peel and chop the potatoes, and boil until tender. Drain and then mash. Beat in the butter, grated cheddar cheese, milk and yoghurt (or sour cream).

Fold in chopped spring onions. Add salt and pepper to taste, and spread evenly in an ovenproof dish.

Melt the butter, add the breadcrumbs and grated parmesan cheese. Sprinkle evenly over the potato mixture, then dust lightly with paprika.

Bake in moderate oven (180 degrees) for approx 30 minutes.

To make it extremely very kid friendly, add the following ingredients:

2 rashers bacon, chopped
1 tablespoon fresh chives, chopped
2 eggs
130g can corn kernels, drained
¼ tspn paprika

Cook the bacon until crisp and chop it into small pieces. Incorporate the bacon, chives, egg yolks and corn into the potato mixture and mix well. In a small bowl, beat the egg whites until stiff peaks form, then gently fold into potato mixture. Then just continue with the topping and cooking instructions above.


Thanks Mum.