Potato and Celery Casserole

A side dish or accompaniment to a main course origination in the area around Newcastle in the North of England

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Ingredients

1 head(s)	celery, cleaned and trimmed
150 ml	stock of choice
3 large	floury potatoes, eg King Edward, Maris Piper, russets etc, peeled and quartered
	salt and fresh ground pepper, to taste
25 g	butter
50 g	hard cheese, thinly sliced
1 small	onion, thinly sliced

Method

Preparation time: ca. 15 min / Grade of difficulty: medium / Calories per portion: n/a

Preheat the oven to Gas Mark 4, 180°C, 350°F.

Separate the celery stalks and cut them into 2-3 inch, 5-7.5 cm lengths.

Grease a 2-pint, 1-1.25 litre casserole dish and place the onion, potatoes and celery randomly in the bottom. Pour in the stock and season to taste.

Bake for 20-30 minutes until the potatoes are tender. Cover with the sliced cheese and return to oven to brown.

Serve hot with main course.