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Potato Casserole

Western.Chefs's picture
Ingredients
  Potatoes 6 Pound, peeled and roughly chopped (2.75 kilogram)
  Butter/Margarine 5 Ounce (150 gram)
  Salt To Taste
  Freshly ground black pepper To Taste
  Flour 1 Ounce (25 gram)
  Milk 6 Fluid Ounce, warmed (175 milliliter)
  Soured cream 1⁄4 Pint (150 milliliter)
  Freshly grated nutmeg 1 Teaspoon
  Leeks 2 , trimmed, thinly sliced, blanched and drained
  Stale white breadcrumbs 4 Ounce (100 gram)
Directions

Preheat the oven to Gas 5, 375°F, 190°C, 10 mins before cooking.
Place potatoes in a pan of boiling water and cook for 15-20 mins.
Drain, then mash with 4 oz/100 g fat.
Season and stir in 1/2 oz/15 g flour.
Sprinkle remaining flour over potato, cover and leave to stand overnight.
Stir in milk and soured cream, then beat until mixture forms a smooth paste.
Adjust seasoning, then add nutmeg and blanched leeks.
Place in a 4 pint/2.25 litre casserole.
Sprinkle breadcrumbs over top of potato and dot with remaining butter.
Bake for 40 mins, or until crisp and golden.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Potato

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