Ingredients

• 2 lb potatoes
• 1 small carton natural yogurt
• 1 level teaspoon cornflour
• ½ pint skimmed milk
• 4 oz Edam cheese, grated
• 6 spring onions, trimmed and chopped
• ¼ level teaspoon salt
•   cayenne pepper

Method

1. Set the oven to moderately hot, Gas mark 5 or 375°F/190°C.
2. Scrub the potatoes well, and boil them in their skins for about 8 minutes, then drain them well.
3. Slice the potatoes thickly, leaving the skins on, and arrange them in a shallow ovenproof dish in an attractive pattern, overlapping the slices.
4. Mix the yogurt, cornflour, skimmed milk and half the cheese together.
5. Sprinkle the spring onion over the potatoes, then pour over the yogurt mixture.
6. Sprinkle over the salt and a little cayenne pepper, then scatter the remaining cheese evenly over the top.
7. Bake for 35 to 40 minutes until the creamy cheese topping is crisp and brown and the potatoes are soft.

Notes