Potato Casserole Recipe

Summary

CourseMethod
VegetarianMain Ingredient

Ingredients

 Potatoes6 Pound, peeled and roughly chopped (2.75 kilogram)
 Butter/Margarine5 Ounce (150 gram)
 Salt To Taste
 Freshly ground black pepper To Taste
 Flour1 Ounce (25 gram)
 Milk6 Fluid Ounce, warmed (175 milliliter)
 Soured cream1⁄4 Pint (150 milliliter)
 Freshly grated nutmeg1 Teaspoon
 Leeks2 , trimmed, thinly sliced, blanched and drained
 Stale white breadcrumbs4 Ounce (100 gram)

Nutrition Facts

Serving size: Complete recipe

Calories 4103 Calories from Fat 1350

% Daily Value*

Total Fat 154 g236.6%

Saturated Fat 92.9 g464.7%

Trans Fat 0 g

Cholesterol 384.9 mg

Sodium 1579.6 mg65.8%

Total Carbohydrates 648 g216%

Dietary Fiber 71.2 g284.6%

Sugars 55.3 g

Protein 82 g163.5%

Vitamin A 209.6% Vitamin C 968.1%

Calcium 109.5% Iron 194.8%

*Based on a 2000 Calorie diet

Directions

Preheat the oven to Gas 5, 375°F, 190°C, 10 mins before cooking.
Place potatoes in a pan of boiling water and cook for 15-20 mins.
Drain, then mash with 4 oz/100 g fat.
Season and stir in 1/2 oz/15 g flour.
Sprinkle remaining flour over potato, cover and leave to stand overnight.
Stir in milk and soured cream, then beat until mixture forms a smooth paste.
Adjust seasoning, then add nutmeg and blanched leeks.
Place in a 4 pint/2.25 litre casserole.
Sprinkle breadcrumbs over top of potato and dot with remaining butter.
Bake for 40 mins, or until crisp and golden.
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