Dear Meatland Friends
Potatoes usually compete with pasta, rice and couscous as the carbohydrate of choice but, come Pesach, it's the humble spud's opportunity to shine.
Innovative ways to prepare potatoes abound, but this simple, layered casserole of potatoes, onion 'n herbs is one of my favorites.
It's super simple to assemble as you don't even have to peel the potatoes, it sits happily on a hotplate or in the oven without spoiling, and this somewhat under-flavored root vegetable is suddenly super-tender and imbued with taste.
Absolutely fabulous with fish, chicken or meat, and a filling side dish to serve to kitniot-starved vegans and vegetarians too.
Another Pesach and year-round must-make.
800 grams potatoes, thinly sliced *
2 onions, thinly sliced
1 teaspoon crushed garlic
3/4 teaspoon Italian Mixed Herbs*
3 tablespoons butter/olive oil
2 cups chicken or beef stock
* That's approximately 5 to 6 medium-sized potatoes. Find Italian Mixed Herbs kosher for Pesach in our 'Meatland's Own' range or substitute with oregano if you must.
1: Cover the base of a greased, standard-size, foil baking tray with half the potatoes.
2: Layer over onions, garlic and dried herbs, season with salt and pepper, and dot with half the butter/drizzle over half the oil.
3: Cover with remaining sliced potatoes, dot with remaining butter/ drizzle over remaining oil and pour over stock.
4: Dust the top with paprika and bake uncovered at 180 C for approximately 1 hour till potatoes are soft.
COOK'S NOTES: Dish can be made ahead of time and set aside but it's best not to refrigerate it before reheating as the potatoes can go a little glassy. Make with beef or onion stock if serving with meat, and with chicken or parve chicken stock if serving with chicken or fish. Butter is delicious if serving with fish.