Tipsy potato cheddar pan à la Didi

Ingredients for 2 servings:

• 2 thick potatoes, waxy
• 1 large onion(s)
• 6 slices of cheddar cheese
• 4 cl Korn, 28% – 32%
• 100 ml cream
• 2 tsp salt
• 1 tsp cayenne pepper
• 1 tsp chili flakes
• 1 tbsp sunflower oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel the onion, halve it, cut it lengthwise several times and crosswise twice, and cut it into small cubes. Peel the potatoes, quarter them, and slice them thinly. Cut the Cheddar into small cubes. Heat a pan with a few drops of oil and lightly brown the onion. Remove the onion from the pan and set aside. Fry the potato slices in about 1 tablespoon of oil until well browned and season with salt, cayenne pepper, and chili flakes. Then deglaze the potatoes with the cornstarch and cream. Bring the liquid to a boil briefly and add the Cheddar. Once the Cheddar has melted, stir it in with the onions. Plate up the potato and Cheddar pan and serve.