6 medium potatoes, peeled and cut into quarters
1 medium onion, chopped
1 tablespoon butter
1/2 cup Double Devon Cream (or clotted cream)
1/4 teaspoon sea salt
1/4 teaspoon fresh-ground black pepper
1 cup Guldgreve (Swedish Baby Swiss), shredded
1. Boil potatoes until soft, drain well and break with a spoon into bite sized pieces.
2. Sauté chopped onion in butter until translucent.
3. Combine Double Devon Cream with potatoes, onions, salt, pepper and cheese.
4. Pour mixture in a buttered or oiled casserole dish and bake in a 350 degree F oven for about 15 minutes or until bubbly on the edges and cooked in the middle.