Layered Potatoes

The layered potatoes are an incredibly easy dish to make. It is actually based on a Delia Smith recipe and can be veganized very easily. It makes a nice side dish but it is also lovely on its own – however I really do need something green to go with it, either add some green peas, blanched kale or whatever you feel like really. Here is the original version from Delia including an image.

Ingredients

2lb 8oz Desiree or Romano potatoes

1/2 oz fresh or dried rosemary

2 medium onions
10 fl oz (275 ml) vegetable stock
5 fl oz (150 ml) soy milk

1 cup of peas

1½ oz (40 g) vegan margerine
sea salt and freshly milled black pepper

Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need an ovenproof dish measuring 11 x 8 x 2 inches (28 x 20 x 5 cm), lightly oiled.

Begin by preparing the rosemary, which should be stripped from the stalks then bruised in a pestle and mortar. After that, take two-thirds of the leaves and chop them finely. Now cut the onions in half and then the halves into the thinnest slices possible; the potatoes should be sliced, but not too thinly. All you do is arrange a layer of potatoes, then onions, in the dish, followed by a scattering of rosemary, and peas then season. Continue layering in this way, alternating the potatoes and onions and peas and finishing with a layer of potatoes that slightly overlap. Now mix the stock and soy milk together and pour it over the potatoes. Season the top layer, then scatter over the whole rosemary leaves. Now put little flecks of the margerine all over the potatoes and place the dish on the highest shelf of the oven for 50-60 minutes, until the top is crisp and golden and the underneath is creamy and tender.

~ by Melanie on January 15, 2008.