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Potato Casserole Recipe
|Potatoes||6 Pound, peeled and roughly chopped (2.75 kilogram)|
|Butter/Margarine||5 Ounce (150 gram)|
|Freshly ground black pepper||To Taste|
|Flour||1 Ounce (25 gram)|
|Milk||6 Fluid Ounce, warmed (175 milliliter)|
|Soured cream||1⁄4 Pint (150 milliliter)|
|Freshly grated nutmeg||1 Teaspoon|
|Leeks||2 , trimmed, thinly sliced, blanched and drained|
|Stale white breadcrumbs||4 Ounce (100 gram)|
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
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.