Pepper Jack Potatoes

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 mins

1½ lb - potatoes

4 oz - pepperjack cheese

4 fl oz - thick cream

1 tablespoon - salt

Peel the potatoes and cut them into 1" (2.5cm) chunks. Thinly slice the cheese and cut into strips or you can use grated (shredded) cheese if you want.
Place the potatoes into a medium-sized pan, cover them with cold water, add the salt then cover the pan and bring to the boil (keep your eye on them because it's easy to overcook them.) As soon as the water is boiling, remove the lid and boil for 6 minutes, or until the potatoes are just tender enough so that you can insert a fork into them.
Drain the potatoes in a colander or sieve and place them immediately in a serving bowl. Layer the cheese slices (or sprinkle the grated cheese) over them and cover the bowl with a plate for several minutes so that the steam from the potatoes melts the cheese. When the cheese has melted, gently fold over with a spoon to spread it into the potato. (If the potatoes are still not quite cooked and/or the cheese is not sufficiently melted, you can put the bowl in a microwave for 30 seconds or so). When mixed, pour the cream over the top and cover again until served.