Carrot and potato bake
A substantial dish that nicely balances creamy potatoes
and sweet carrots with a slight tartness from the apple and fragrance
from the bay leaves. Using a food processor speeds up the slicing and
grating.
Serve with home-made Coleslaw or mustardy cabbage.
Serves 4 as a main dish, 6 as a side Time taken 1
hour 40 mins
500g
potatoes (not waxy, salad type)
400g carrots
1 medium onion
1 small cooking apple
1 teaspoon salt
plenty of ground black pepper
2 bay leaves
1 blade mace
2 tablespoon milk
2 tablespoons water
butter
Generously butter a baking dish that is about 22cm in
diameter. Peel and thinly slice the potatoes; peel and coarsely grate
the carrots and apple; peel and finely chop the onion.
Spread half the potato slices over the bottom of the dish, put the blade
of mace and one bay leaf on top. Cover with half the grated carrot, then
a layer of the onion and apple mixed, followed by the rest of the grated
carrot. Top with the remaining half of the potato slices and tuck the
other bay leaf into this layer. Sprinkle on the salt and pepper, pour
over the milk and water and dot with plenty of butter. Cover with
greaseproof paper or foil.
Bake in a moderately hot oven 200°C/gas
mark 6 for 45 minutes, then remove the paper or foil covering and bake
for a further 30 minutes until well browned.