Cheese and potato pie a la Teddy Thompson

My skills in the kitchen are limited. Cooking meat and fish just scares me – looking at it all raw and slimy is so unappetising and my fear of undercooking it and getting salmonella means that I tend to burn it to a crisp just to be safe. My nan used to make this simple and wholly meat-free cheese and potato dish.

Serves 4

Lots of potatoes
Lots of milk
Lots of double cream
Lots of cheese

This dish is all about layering. The key is to slice the potatoes super-thin. I think there are gizmos that can do this for you, but it's always more fun to try that super-fast chef cutting technique and risk losing the tip of a finger.

Put some sort of anti-sticking stuff – like butter or oil – on the bottom of a Perspex dish, then put in a layer of the wafer-thin tatties. On top of that, pour some cream, then on top of that, lots of grated cheddar cheese. That's one complete layer. Then just repeat this until you reach the top of the dish. I recommend alternating milk with cream as well as using different types of cheese.

Pre-heat the oven to 170C/gas mark 6 and bake for around 11/2 hours until golden brown. Serve with a salad to offset the creaminess – and voil!

Teddy Thompson's new album 'Up Front & Down Low' is out on 22 October