The Potato…comes in all sizes and colours from purple, yellow, white and reds…The Potato is healthy it’s how you cook it and what you put in it or on it which can play havoc with your health and your waistline…
Today as September is National Potato Month…I am getting in
one more post as it seems around the world the potato is very much loved and eaten in many ways…then I thought why not just do one potato dish a week as they are so popular so starting with sliced potatoes... it is a family favourite and one I grew on …a Lancashire Hotpot...which is generally cooked using lamb/mutton and topped with sliced potatoes…it was popular with the workers when the Lancashire cotton industry was at its peak as it could be put on a very low heat and would ready when the weary workers came home after a hard days work…
The lamb/mutton so tender and melting with the potatoes crispy on top and cooked in lovely meat juices the taste is out of this world…and would you believe that Oysters were so cheap and plentiful that they were often added to the dish to bulk it out and make it go further.
Lancashire Hotpot…although my mother didn’t come from Lancashire she made the best Lancashire Hotpot in my eyes…she used what she called scrag of lamb and we all know that when meat cooked on the bone you can’t beat the taste although in her later years she used to dice a boned shoulder of lamb which is what I do… all lamb is imported here and choice is limited to shoulder, leg and lamb shanks but because it is imported I buy it very very rarely…but we enjoy it all the more when we do cook it..you can, of course, use beef I just don’t think the potatoes have that same lovely taste as when they are cooked with the lamb.
- 1¼ lb lamb, diced (neck, shoulder, chops)
- 1 tbsp butter
- 1 tbsp vegetable oil
- 2 large onions, peeled and chopped
- 1 tbsp flour
- 2 cups hot chicken broth (or vegetable broth)
- 2 bay leaves
- 1 tsp salt
- 1 tsp black pepper, freshly ground
- 1 tbsp Worcestershire sauce
- 3 medium carrots, peeled and cut into small pieces
- 1½ lb potatoes, peeled and cut into ⅛-inch thick slices
- 2 tbsp melted butter (for the top)
- 1-2 fresh thyme sprigs.
Preheat the oven to 350F/170C.
In a dutch oven/casserole on medium heat melt the butter and vegetable oil until heated through 1-2 minutes add the onions and cook for 4 mins stirring regularly.
Add the lamb it was here where my mother used to add lambs kidneys however I cannot get them here then add the flour and cook for 3 minutes stirring.
Add the broth, bay leaves, salt, pepper, thyme sprigs and Worcestershire sauce and stir well to combine.
Cover and cook over medium heat for 45 minutes then add the carrots and stir well.
Transfer the content to a suitable sized casserole dish and garnish with the sliced potatoes. depending on the shape of your dish you can start on the outside and work towards the centre or just layer the potatoes in lines down the dish.
Brush the tops of the potatoes with the melted butter and if required sprinkle with some fresh thyme or rosemary.
Bake for 1 hr 30 minutes and then increase the oven temperature to 390F/200C remove the lid and bake again for 20-530 minutes until the potatoes are golden and crisp.
Remove from the oven and allow to stand for 5 minutes and then serve.
If you are using a slow cooker then I add my carrots with broth and then cook for a few hours until the meat is tender I then add the potato slices and transfer the dish to the oven to brown.
What is your favourite potato dish using sliced potatoes?