Serves 4
3 large white potatoes
250g puff pastry
100g cheese, crumbled
6tbsp extra-thick double cream
bunch of spring onions, finely sliced
Preheat oven to 200˚C/ Gas 6
Peel the potatoes and cut into 3mm thick slices. Cook in a pan of boiling salted water for about 4 minutes until tender but still holding their shape. Drain carefully and set aside to cool and dry.
Rollout the pastry to make a thin, about 36cm square. Using a 16cm bowl or plate as a template, cut out 4 pastry circles and pop onto 2 non-stick baking trays.
Arrange the potatoes on the pastry circles, leaving a small border around. Spread with the cream and scatter on half the onions. Then cover with the cheese. Season with black pepper.
Bake for 25-30 minutes, swapping the trays over in the oven halfway, until the pastry is cooked and golden and the topping is melting. Cool on the trays for about 5 minutes then transfer to plates, topping with the reserved spring onions.
