Alsatian Munster Potatoes

Serves 4

- 800g waxy potatoes (Kipfler or Dutch Cream)

- 1 brown onion, thinly sliced

- 20g butter

- 100ml pouring cream

- 250g Munster, sliced, rind on

- 1 tsp caraway seeds

- Salt and pepper

1. Heat the oven to 200°C. Boil the potatoes in salted water for 15–20 minutes, until just tender. Drain and slice thickly.

2. Soften the onion in butter over low heat for 10 minutes.

3. Layer the potatoes and onion in a baking dish, season, and pour over the cream.

4. Top with the Munster slices and scatter with caraway.

5. Bake for 15–20 minutes, until bubbling and golden. Serve with a green salad and the rest of the Gewurztraminer.