Ingredients: 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) Directions: 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 hot.