Stacked potatoes with caraway and paprika
Serves 8 as a side
It takes a while to prepare, but then you can put this in the oven and just forget about it, and it will look glorious. If you’re not partial to either caraway or paprika – though they go well with the beef dish – use thyme instead.
Serves 8 as a main course1.8kg fillet of beef1 tbsp olive oil or beef drippingFor the horseradish purée400g cooked beetroot (notpickled), chopped1 small garlic clove, grated to a puréelemon, zest finely grated, and juice to taste1 tbsp white balsamic vinegar,or as neededpinch ground cinnamon1 tbsp horseradish, freshly grated 2 tbsp crème fraîchePreheat the ovenroughly the same size) 125g butter30ml extra-virgin olive oil orrapeseed oil4 tsp caraway seeds3 tsp paprikaPreheat the oven to 210C/200C fan*/gas mark 6½. You will need a large gratin dish, roughly 25x32cm, and 4-5cm deep.Fill a huge bowl with cold water. Slice the potatoes about 2mm thick (a mandolin, if you have one, is much better for this than a knife), dropping them in the water as you go.Melt the butter in a pan and add the oil, caraway seeds and paprika, along with some seasoning. Remove the potato slices in batches and dry really well on a tea towel. Drop them into a clean bowl, add some of the seasoned fat, toss, then stack the slices in the gratin dish. They should be standing up. Keep going until you have filled the dish with all the potatoes. You might have used up all the fat by now, but if not, keep the remainder back for basting while they cook.Give the potatoes a final seasoning and bake in the oven for 60-75 minutes. The potatoes should be completely tender and golden. If the top starts to get too dark, cover with foil. Serve piping hot.