Potato Vegetable Layers Recipes

POTATO AND ONION BAKE RECIPE

Steps:

• Preheat the oven to 350°F /180°C. (see note 5)
• Use some of the butter (about 1 tbsp) to grease the bottom and sides of a 8 cup/2litre baking dish. Place this on a baking tray for easy.
• Peel and finely slice the onions.
• Use a mandolin, food processor or sharp knife to cut the potatoes into 1/8 inch (3-4mm) thick disks.
• Arrange a layer of potatoes in your prepared baking dish, then top with onions, some of the chopped rosemary, salt, and pepper. Repeat the layers finishing with a top layer of potatoes and rosemary.
• Add any remaining herbs and seasonings to your broth and then pour it carefully over the potatoes, ensuring that it just covers the top layer.
• Dot the remaining 2 tbsp of butter over the top of the dish, cover the dish with foil and then transfer the baking dish and tray to the oven.
• Cook for 60 minutes then remove the foil and cook for a further 15-20 minutes until the potatoes are tender and the top is golden and crisp. (see note 5&6)

LAYERED VEGETABLE BAKE

Steps:

• Heat butter in a frying pan and sauté the garlic and leek for 5 minutes, then add the spinach and cook a further minute.
• Layer half the potatoes in the base of a lined 24cm round spring form tin. Top with the spinach and leek mixture, then top with remaining potatoes. Sprinkle grated cheese over the top.
• Whisk together the cream cheese, eggs, cream, thyme and seasoning. Pour cream cheese mixture over the cheese and bake at 200ºC for 40-45 minutes. Serve with salad or your favourite cooked meat.

LAYERED VEGETABLE CASSEROLE

Steps:

• Peel potatoes, cut in half.
• Place in a large saucepan and cover with boiling or hot water.
• Cover saucepan and bring back to the boil.
• Reduce heat to medium and continue boiling gently, partially covered, until potatoes are very tender, about 20 to 30 minutes.
• Drain potatoes and mash.
• Stir in 2 TBS butter, sour cream and 1/2 tsp salt.
• You should have about 6 cups.
• Squeeze handfuls of spinach until fairly dry.
• Coarsely chop if not already chopped.
• Place in a medium size bowl.
• Stir in onions, egg,1 TBS butter and 1/4 tsp salt.
• Drain off any liquid from thawed squash.
• Stir squash with 1 TBS butter, ginger and 1/4 tsp salt.
• Preheat oven to 350*F.
• Butter a large caserole dish that will hold at least 8 cups or coat with cooking spray.
• Spoon one third of the potato mixture into buttered dish and spread til smooth.
• Evenly spread with all of the squash mixture.
• Spread with half of remaining potatoes, then all of spinach mixture.
• Top with a layer of remaining potatoes, then sprinkle with cheese.
• Bake uncovered, in center of oven until hot and cheese is lightly golden, from 55 to 65 minutes.
• To test if hot right through, plunge a table knife into center of casserole and hold for 15 seconds.
• Then withdraw knife and lightly touch to see if it has become very warm.