We make this frequently at home, because it is easy, and it is a top comfort food. For a vegetarian option, leave out the bacon.
- 1.2 kg waxy potatoes
- 200g diced smoked bacon
- 1 onion, finely sliced (you can add garlic if you like)
- 1 tbsp olive oil or butter
- Salt, pepper, nutmeg
- 1 reblochon cheese (a softish cows’ milk cheese)
- 2 tbsp creme fraiche or sour cream
- 1 glass of dry white wine (Apremont for preference: it has a fresh light taste)
- Peel and boil the potatoes for ten minutes, drain and leave to cool
- Gently fry the onion in the oil, and add the bacon. Cook until the onion and bacon are beginning to brown slightly. Season with salt and pepper, and a grate of nutmeg
- Butter a gratin dish large enough to take all the ingredients. Slice half the cooked potatoes thickly, and make a layer over the bottom of the dish
- Add half the onion and bacon.
- Use the rest of the potatoes, sliced to make a second layer and top with onion and bacon.
- Pour over the glass of wine
- Spread the creme fraiche over the top, then halve the reblochon lengthwise, and put this cut-side down over the potatoes.
- Bake at 200C for 15 to 20 minutes, so the cheese has melted into the potatoes.
I’ve had this recipe for years and years. I think it is best with a firm squash or pumpkin, like butternut squash.
- 1 1/2 lb pumpkin or squash, cubed
- 1 1/2 lb potatoes, boiled for 15 minutes and cubed
- 1 oz grated ginger
- 1 tsp cumin
- 1/2 tsp cardamom seeds
- 1 oz butter (omit for a vegan version)
- 3 floz olive oil
- 1 oz wholemeal breadcrumbs
- Melt the butter and the olive oil together and add the ginger, cumin and cardamom, and start to fry, for around 30 seconds
- Add the potato, pumpkin and fry for another 10 minutes, until the pumpkin is softening and the potatoes are starting to brown.
- Season with salt and pepper, put into an oven-proof gratin dish, and sprinkle with the breadcrumbs.
- Place under a hot grill for a few minutes, until the top is crips and the interior is bubbling.
A good recipe for left-over mashed potato.
- Mashed potato, seasoned well with salt and pepper – around 250g
- 50g plain flour
- Add the flour to the mashed potato, stirring it at first and then pulling the mixture together to form a dough the consistency of pastry. It doesn’t look like it is going to work at first
- Roll the pastry out very thin, and cut into portion-sized triangles
- Fry in hot butter, turn with a fish-slice to ensure each side is cooked to crispy brown. We used dripping this morning, in place of the butter.
Serve as part of a very ill-advised and delicious fried breakfast.
This is good with sausage and game stew.
- 1 large celeriac, approx 1 lb
- Equal weight of potatoes
- 150ml milk
- 50g butter
- Salt and pepper
- Peel and chop the celeriac, and boil until tender
- Meanwhile, peel and chop the potato, and boil in a separate pan until cooked
- Warm the milk, butter, salt and pepper until the butter has melted
- Purée the celeriac with the milk and butter
- Add the purée to the cooked potato and mash with a potato masher (don’t try to purée the potato)
I’ve seen similar recipes elsewhere, using cream or créme fraiche, which I am sure would be delicious as well.
This is an astonishingly good combination to serve with pork.
- Enough potatoes for the number of people being served
- About half that quantity of hard pears
- Salt, pepper, butter
- A tiny amount of finely chopped crystalised ginger
- Peel and boil the potatoes as you would normally for mashed potatoes. Drain them, saving the boiling water
- Peel and core the pears, and poach them in the potato water until they are soft
- Mash the pears and potatoes together with salt, pepper, butter and the chopped ginger