6 medium potatoes, peeled
1/2 cup Double Devon Cream (or clotted cream)
3 ounces sauteed onions
1/4 teaspoon sea salt
1/4 teaspoon fresh-ground black pepper
1 cup Emmental, shredded (Note - even tastier with Cave aged Emmental)
Boil potatoes until soft, drain well and break with a spoon into
bite sized pieces.
Combine Devon Cream with potatoes,
onions, salt, pepper and cheese.
Pour mixture in a casserole
dish and heat in a 350 degree oven for about 15 minutes or until