Cheshire Potato and Veggie Casserole

My wife and I are currently visiting Wales, and we’ve got an Air BNB with a nice kitchen (and cast iron cookware)! So, after a few meals out (Fish n’ Chips and Steak Pie), we went to the Coop and did some food shopping! After climbing Tryfan yesterday and then following it up with a 12 mile hike to the summit of Snowdon, we were hungry for a hearty meal, so tonight, we are presenting a side dish that we are pairing with broiled Cumberland Sausage…but if you wanted to slice sausages or remove them from their casing and ground meat, fry it up, and add it into your layering process (see method below), that would be fantastic as a main course as well!

Time: 40 Minutes


  • 2 Potatoes
  • 1 Red Pepper
  • A bunch (not literally….just quite a bit) of kale
  • Mushrooms
  • A salty cheese that melts well. We are using Cheshire, but cheddar would work too.
  • Milk


  • Preheat your oven to 350 degrees F (180 degrees C, to be more geographically accurate)
  • Slice your potatoes (into large round cross-sections like in a gratin), red peppers, and mushrooms, and cut your kale into ribbons
  • Heat some oil in the bottom of your Dutch oven
  • Place a layer of potatoes in the bottom of the dutch oven, followed by your peppers, mushrooms, kale, and some cheese.
  • Then, make another potato layer, and top it the same way.
  • Lastly, top the whole thing off with one last potato layer. Then, grind some black pepper on top, and pour in a little milk.
  • Add the lid on top, and let sit for about 5 minutes over the direct heat of the stove before stashing it in the oven for about 30 minutes (or until your potatoes and veggies are cooked to your liking).
  • Carefully remove from the oven, plate, devour, and enjoy!

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