Post by Jason Maher on Dec 8, 2008 21:55:47 GMT -5
This is one I dreamt up the other night, wanting to make a potato bake but not wanting to cook anything to go with it. So I decided on a baked dish based on a potato bake (one of my favourite things), but including all the other bits you'd normally prepare separately. In trying to think of a name the descrives my semi-creation, I came up with potato bake casserole. Now I must caution that my chef's license comes from a Cornflakes' box, so follow my recipes at your own risk! 
For those of you still stuck with imperial measurements: 1 kilogram (kg) = 1000 grams (g) = 2.2 lbs = 35.2 ounces. So 500 grams below is about 1 pound, and 250 grams is about 1/2 pound. For liquids, 1 litre (L) = 4 cups = 1000 mL. For oven temp, 180°C = 356°F, 200°C = 392°F, 220°C = 428°F, 240°C = 460°F, 260°C = 492°F.
Ingredients:
- 4-8 medium to large potatoes, peeled and sliced
- 500g beef schnitzel, cut into strips (feel free to substitute)
- 1-2 chopped onions
- 2-3 cloves of garlic, finely chopped or equivalent of dried garlic
- 250g each of a selection of chunky cut veggies (e.g. broccoli, cauliflower, carrots, zucchini are what I use).
- 600 mL carton of pure cream
- 250g grated tasty cheese
- salt, pepper, and a selection of dried or fresh herbs to taste
- cooking spray (if necessary)
All measurements are a guide, feel free to adjust as you see fit.
Method:
1. Brown onion, garlic, and meat in a pan with herbs.
2. Spray the bottom of an oven dish with cooking spray and place a double layer of sliced potatoes.
3. Cover the potatoes with the meat, onion, garlic and herbs.
4. Now mix the veggies together and cover the meat.
5. Cover with the remainder of the potatoes and pour over the cream.
6. Bake in an oven pre-heated to 200-220°C for 30-40 mins, then sprinkle grated cheese over the top and bake for another 15-20 mins. (This is approximate, I'm not sure how long I actually cooked it for.)
And there you have it, a complete meal cleverly disguised as a potato bake.
An optional alteration is to replace the cream with a cheese sauce, a simple one can made from about 500 mL (2 cups) of milk, a tablespoon of butter, about 150g (1/3 pound) of grated cheese, 1-2 teaspoons of maize cornflour as a thickener, and salt and pepper to taste. For the more health conscious among you, you can ditch the cream/sauce altogether.
I must confess that this is the recipe as I intended to make it, not how I actually made it. A lack of veggies meant I just used a packet of frozen mixed veg instead (peas, carrots and corn). We also had no cream, so it was left out. Was still good eating. I'm intending on making another one according to my recipe (which is actually my potato bake recipe with meat and veg added), and I'm sure it will be even better than the test version.
For those of you still stuck with imperial measurements: 1 kilogram (kg) = 1000 grams (g) = 2.2 lbs = 35.2 ounces. So 500 grams below is about 1 pound, and 250 grams is about 1/2 pound. For liquids, 1 litre (L) = 4 cups = 1000 mL. For oven temp, 180°C = 356°F, 200°C = 392°F, 220°C = 428°F, 240°C = 460°F, 260°C = 492°F.
Ingredients:
- 4-8 medium to large potatoes, peeled and sliced
- 500g beef schnitzel, cut into strips (feel free to substitute)
- 1-2 chopped onions
- 2-3 cloves of garlic, finely chopped or equivalent of dried garlic
- 250g each of a selection of chunky cut veggies (e.g. broccoli, cauliflower, carrots, zucchini are what I use).
- 600 mL carton of pure cream
- 250g grated tasty cheese
- salt, pepper, and a selection of dried or fresh herbs to taste
- cooking spray (if necessary)
All measurements are a guide, feel free to adjust as you see fit.
Method:
1. Brown onion, garlic, and meat in a pan with herbs.
2. Spray the bottom of an oven dish with cooking spray and place a double layer of sliced potatoes.
3. Cover the potatoes with the meat, onion, garlic and herbs.
4. Now mix the veggies together and cover the meat.
5. Cover with the remainder of the potatoes and pour over the cream.
6. Bake in an oven pre-heated to 200-220°C for 30-40 mins, then sprinkle grated cheese over the top and bake for another 15-20 mins. (This is approximate, I'm not sure how long I actually cooked it for.)
And there you have it, a complete meal cleverly disguised as a potato bake.
An optional alteration is to replace the cream with a cheese sauce, a simple one can made from about 500 mL (2 cups) of milk, a tablespoon of butter, about 150g (1/3 pound) of grated cheese, 1-2 teaspoons of maize cornflour as a thickener, and salt and pepper to taste. For the more health conscious among you, you can ditch the cream/sauce altogether.
I must confess that this is the recipe as I intended to make it, not how I actually made it. A lack of veggies meant I just used a packet of frozen mixed veg instead (peas, carrots and corn). We also had no cream, so it was left out. Was still good eating. I'm intending on making another one according to my recipe (which is actually my potato bake recipe with meat and veg added), and I'm sure it will be even better than the test version.
