Casseroled Potatoes is a modern British recipe for a classic accompaniment of potatoes and leeks baked in a casserole in a wine, stock, lemon juice and herb base. The full recipe is presented here and I hope you enjoy this classic British version of: Casseroled Potatoes.
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Casseroled Potatoes: A British recipe for an accompaniment of potatoes and leeks baked in a casserole in a wine, stock, lemon juice and herb base.
Ingredients:
675g waxy potatoes, cut into chunks
15g butter
2 leeks, sliced
150ml dry white wine
150ml vegetable stock
1 tbsp lemon juice
2 tbsp fresh herbs, minced
salt and freshly-ground black pepper, to taste
To Garnish:
finely-grated lemon zest
fresh herbs, minced
Method:
Bring a pan of water to a boil. Add the potato chunks and cook for 5 minutes. Turn into a colander and set aside to drain.
In the meantime, melt the butter in a frying pan and use to gently cook the leeks for about 5 minutes, or until softened.
Spoon the partly cooked and drained potatoes and leeks into the base of an oven-proof dish.
Mix together the wine, vegetable stock and lemon juice in a jug with the mixed herbs. Season to taste with salt and black pepper then pour this mixture over the potatoes.
Transfer to an oven pre-heated to 190°C and bake for about 35 minutes, or until the potatoes are tender.
Garnish the potatoes with lemon zest and fresh herbs. Serve hot as an accompaniment to a meat casserole or to roast meats.
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