Potato and lentil bake

[Serves 4]

1 tbsp vegetable oil
1 tbsp butter
2 onions, sliced
1 clove garlic, sliced
a splash of Old Brown Sherry
4 cold, baked potatoes
1 tin lentils, drained and rinsed
½ cup cream
sea salt flakes and freshly
ground pepper
nutmeg (to be grated at the end)

To serve
Green salad

1 Preheat oven to 200ºC. Heat the oil and butter in a frying pan over medium heat and cook the onions until caramelised. Add the garlic and cook briefly. Deglaze pan with the sherry and set aside.
2 Slice the potatoes thinly and layer in a casserole dish (or four smaller baking dishes) with the onions and lentils, seasoning each layer with salt and pepper.
3 Pour over the cream and grate over some nutmeg.
4 Bake until brown and bubbling and serve immediately with a green salad alongside.