I've been taking a little break from posting while the Mr. is here but we've still been eating as you might have expected. Our potato harvest is nearly complete and we've been taste testing and experimenting with the cooking of the different varieties we've grown this year.
Pictured above, three types of heritage potatoes, Salad Blue, Shetland Black and Highland Burgundy Red parboiled and then refried for breakfast. They are certainly rather filling.
Last night we made a baked potato dish, perhaps entitled Scalloped Potatoes or Pommes Dauphinoise or maybe merely Casserole of Potatoes. Absolutely simple it was nice just as it came but would also make a good accompaniment to a more formal meal.
Slice your potatoes, the exact thickness is a matter of taste but we chose fairly thickly at about 1cm. Layer them with thinly sliced onions (or use a little grated garlic) in a well greased casserole dish or pan that can be covered. Make three or more layers and season well with pepper and a little salt. Melt some margarine in enough non-dairy milk to just come to the level of the potatoes in the pan and when it is hot pour over the potatoes. Cover tightly and bake in a hot oven, say 200C, for an hour, then remove the lid to allow the top to brown.
The colours don't add a lot to this and the overall presentation is rustic but the flavour was delicious and we shall definitely be making it again.
3 comments:
Your food looks absolutely delicious.
I was looking at your photostream on Flickr and my stomach jumped in front of the monitor.
Hi Gwendolen,
Thank you :-)
I love your rainbow of fried potatoes. Beautiful!
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