LAY­ERED POTATO BAKE

Canal Boat - - Back Cabin -

Quick and tasty, no fancy kitchen tools re­quired and no meat – go on try it, it’ll do you a power of good

In­gre­di­ents

Two and a half pounds of pota­toes ei­ther sweet or white 1lb leeks Bag of washed spinach 1 can but­ter beans 10oz creme fraiche 2tsp whole grain mus­tard chopped gar­lic to taste 3 fl oz milk But­ter 2oz cheese Pep­per and salt

Method

We need the oven on gas mark 4, 180C, 350F and a large oven proof dish but­tered well around the edges. Peel and thickly slice the pota­toes. I have used a com­bi­na­tion of reg­u­lar and sweet pota­toes to cre­ate a colour­ful top­ping. Pre­pare the veg­eta­bles. Peel and slice the pota­toes, wash and finely slice the leeks. Open the can of but­ter beans, wash and drain. Place the pota­toes into a large pan of cold water and boil for about 5 min­utes. Then add the leeks to the top of the pan to blanch in the steam for an­other five min­utes. Care­fully drain the pan of water. Now ev­ery­thing is ready to as­sem­ble.

Tip the but­ter beans into the bot­tom of your dish and cover with the steamed leeks. Ar­range a very thick layer of washed un­cooked spinach leaves over the top of the leeks. This will cook down so you need plenty of spinach. Ar­range the potato slices over the top of the spinach. Into a bowl add creme fraiche, chopped gar­lic to taste, mus­tard and milk, and com­bine. Pour this over the con­tents of the dish. Dot with but­ter and add grated cheese over the top. Bake for 30 to 40 min­utes un­til golden brown.

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