Potato and lentil bake

Add some sliced bangers or smoky sausage to the layers for a delicious change.
 
recipe, potatoes, bake, lentils

Recipe from: 3 February 2016
Preparation time: 15 min
Cooking time: 35 min
 
 

Ingredients

 
  • 1
    Tbs
    vegetable oil
  • 1
    Tbs
    butter
  • 2
    onions, sliced
  • 1
    clove garlic, sliced
  • a splash of Old Brown Sherry
  • 4
    cold, baked potatoes
  • 1
    tin lentils, drained and rinsed
  • 1/2
    cup
    cream
  • sea salt flakes and freshly
  • ground pepper
  • nutmeg (to be grated at the end)
  • TO SERVE:
  • Green salad
Servings: Change Serving
 
 

Method

 
Preheat oven to 200ºC.

Heat the oil and butter in a frying pan over medium heat and cook the onions until caramelised. Add the garlic and cook briefly. Deglaze pan with the sherry and set aside.

Slice the potatoes thinly and layer in a casserole dish (or four smaller baking dishes) with the onions and lentils, seasoning each layer with salt and pepper.

Pour over the cream and grate over some nutmeg.

Bake until brown and bubbling and serve immediately with a green salad alongside.

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Read more on: potatoes  |  recipe  |  bake
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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