Caramelised Onion, Mash and Camembert Bake

Ingredients

• 4-6 Maris Piper (or Russet) potatoes, peeled and cut into 2cm chunks
• 100g salted butter, cubed
• 150 ml double cream, warmed
• 1 large onion, sliced
• 2 tbsp runny honey, plus extra for drizzling
• 1 tbsp brown sugar
• Salt and pepper
• A little vegetable oil, for the onions
• About 100 ml chicken stock or water
• 1/2 a Camembert, cut in half through the equator
• A couple of garlic cloves, halved, and a few sprigs of rosemary

Directions

• In a pan with a splash of oil, slowly cook the onions until browned.
• Add the stock or water and cook down until the liquid has gone, then stir in the sugar and honey, season to taste, and take off the heat.
• For the mash, put the potatoes in cold salted water, bring to the boil and cook until tender and falling off a knife, about 10 minutes.
• Drain and leave to steam dry in the sieve with a tea towel over them for about 5 minutes.
• Heat the oven to 180C.
• Add the butter to the potatoes and push them through the sieve (or use a ricer) for a super-fine mash.
• Stir through the warm cream, then taste and season.
• In an ovenproof dish, add a layer of the onions, top with the mash, and set the Camembert on top.
• Stud the Camembert with the garlic and rosemary, drizzle with honey and a little oil, and season.
• Bake for 15-20 minutes until bubbling and a bit golden.
• Serve with bread for dipping.

A Boxing Day winner from Poppy's 12 Days of Christmas Potato series. From Poppy O'Toole on Instagram.