Potato Casserole

This recipe is close to being the microwave version of Savoyard potato. It’s much easier to prepare and cooks a lot more quickly too, making it an economical family dish.

You will get four servings from:

500g potatoes, thinly sliced
2 onions, thinly sliced
3 sliced tomatoes
3 thinly sliced carrots
125ml chicken or vegetable stock
15g of butter

You need a deep glass dish or similar for this; something like a soufflé dish or even one of those glazed earthenware oven to table casseroles. If you use earthenware, it must be glazed or the food will not cook properly.

Lightly grease the dish and then put a single layer of potato slices in the bottom. Top this with some onion, tomato and carrot. Continue building layers in this fashion, topping off with a layer of potato. Season each layer with a little salt and pepper as you go.

Pour the stock into the dish, dot the top layer with little pieces of butter, cover and microwave on high for 15 minutes. Check that it’s cooked by sliding the point of a knife down in to the layers. They should give easily and the blade should slide out cleanly.

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