4 or 5 potatoes (depending on size)
Heaped tablespoon of butter or marjarine (may need a touch more)
300 mls thickened cream
125 gms KRAFT cheddar cheese (grated) or Coles Dairylea cheddar (1/2 of a 250 gm packet)
Salt & pepper to taste
Peel, chunk and boil potatoes in salted water then mash with the butter or margarine.
Transfer to a casserole dish and spread evenly.
In a separate bowl, beat eggs well with a fork then add cream and grated cheese, season with salt and pepper and mix well.
Pour over potato in casserole dish.
Bake uncovered in a moderate oven for approximately 45 minutes or until topping is set and golden.
How to cook perfect asparagus:
One bunch of fresh asparagus, trim woody ends and wash.
In a microwave safe dish (I use a glass pie or quiche dish) place trimmed asparagus and a small amount of water, just enough to cover the bottom of the dish.
Sprinkle salt and pepper over the asparagus and dot with butter or margarine.
Cover firmly with cling wrap.
Microwave on HIGH for two minutes exactly.