Ingredients

• 2 tbsp pork fat or vegetable oil
• 1kg/2lb potatoes, sliced
• 350g/12oz white Cheshire or Cheddar cheese, cut into very small pieces or crumbled
• 175g/6oz soured cream
• 1-2 garlic cloves, crushed
• 2 tbsp parsley, finely chopped
•   salt and freshly ground pepper

Method

1. Heat the fat or oil in a large, heavy-based frying pan. Add the potatoes and cook, covered, for about 25 minutes, stirring from time to time with a wooden spoon. Some potatoes will be soft, others will remain crisp.
2. Sprinkle with pepper and a little salt, cover briefly, remove from the heat and add the cheese. Cover again for a minute or so, then add the soured cream and beat the potatoes well.
3. Add the garlic and parsley before serving.

Notes