Kaasprak (Cheese Mash)

Directions

1. 1
   Slice the onion in half rings approximate 1/8 inch thick (about 3 millimeters), very slowly simmer the onion in the butter until translucent. (Add a splash of water if it goes too fast).
2. 2
   Cut the cheese in about half inch cubes.
3. 3
   Make a stock with the stock cube.
4. 4
   Cook and mash the potatoes and mix with the milk and stock, it should be rather thin (runs of a metal spoon). (Do not use all the stock, that's way too much. Think of it as thick porridge).
5. 5
   Taste and add salt and pepper to the mash (careful with the salt, the cheese and stock adds salt as well).
6. 6
   Mix the cheese cubes and the onions (with its buttery goodness) through the mash with a spoon and transfer to an oven proof (glass or pyrex and deep, not a shallow) baking dish. The cheese is not supposed to melt at this stage, maybe a little on the outside.
7. 7
   Put the dish (without a lid) in an oven (preheated to 180 degrees Celsius) for approximately 45 minutes or until the top becomes golden brown. (If you have a glass baking dish you can see the cheese bubbling away in the bottom so you know it's heated through).
8. 8
   Serve with a baked egg and a gherkin.