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Stella's cheesy potato bake

This recipe was sent to me by someone who uses our Everyone plan, Stella Stothart. I’ll simply add Stella’s lovely words here:

“The recipe is one that has been in my family since I can remember and I think originated from a post war newspaper recipe. It was always called Father’s Fancy and is basically potato, onion, cheese, milk and egg.

“There is rather a poignant tale to the recipe as I have it now. My mother was diagnosed with a brain tumour in 1985 aged 63 and elected not to have surgery. Instead she set about teaching my father to cook in the few months she had left. And to his credit, he always made himself proper meals until he became physically and mentally unable to many years later. This was his favourite. I love it that his copy of the recipe tells him where to find the right dish – top of larder!

“I don’t have family to pass it on to so it would be nice to think it might slip into someone else’s repertoire. Anyway – there were lots of happy memories for me as I made this for the first time in ages last night – and some sad ones too of course. C’est la vie…”


  • 2 very large baking potatoes, peeled and quartered, or 3 M/L
  • 1 finely chopped white onion (I used frozen as I find them so quick)
  • handful of strong cheddar cheese, grated
  • 250ml whole milk with an egg beaten in
  • butter for greasing the dish
  • sea salt and black pepper

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Boil the potatoes until they’re slice’able but not mulched. Then slice them thickly.

Butter an ovenproof dish, mine is 24cm then layer the potato, onion and cheese twice – always finish with a layer of cheese. Add the salt (optional cos cheese has salt in it) and pepper to the egg and milk mix and pour it over. You can dot with more butter if you want.

Place the dish on a baking tray in case any spills over and bake at 180 C for 50-60 mins or until nicely brown and most of the the liquid has been absorbed by the potatoes.

Nutrition Info


Potatoes are wrongly slated by nutrition fashionistas. They have plenty going for them, as well as being incredibly delicious!

Their biggest claim to fame is their vitamin B6, which is used throughout the body for cell formation, and that’s a pretty big task. B6 is also a key player in nerve and brain function, as well as gene expression. Spuds are also pretty rich in vitamin C, which isn’t only good for immunity but plays a strong part in forming and maintaining healthy connective tissue and skin.

This recipe also has milk, cheese and eggs which are great for calcium, eggs are high quality protein and contain all the B vitamins.

Onions provide quercitin, which is thought to promote heart health and to be anti-inflammatory but I think at any rate we can say onions taste nice and have been eaten FOREVER! 🙂

Find your new natural

What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.

A. A. Milne

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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