EASY-PEASY
The incredibly delicious, surprising dish knocked the socks off the diners at the Luncheon Club. They couldn't believe something so tasty could be so cheap.
Feeds: 6-8
Cost: £1.50
Ingred:
1 kilo potatoes (washed, not peeled)
1/2 kilo onions
1/2 kilo carrots
All in slices 1/2 cm thick
Method:
1. Line a deep ovenproof dish with greaseproof paper.
2. Cover the bottom with slices of onion; scatter over some carrots.
3. Season with a small amount of salt and some pepper.
4. Cover with slightly overlapping potato slices.
5. Repeat the layers until carrots and onions are used up and there are enough potatoes for the final layer. The veg should be around 2 cm below the surface of the tin; if not place a tray underneath the dish in the oven to catch drips..
6. If you like a crispy top, spray the potatoes with olive oll. Add enough water to come just below the top of the vegetables.
7. Cover with foil and bake in a pre-heated oven at 180c/350f/gas 5 for an hour. Remove foil and return to the oven for 20 min or until a knife stuck into the middle meets no resistance.
8. Serve with a slotted spoon. Keep the liquid which will make wonderful soup. Leftover veg can be pureed and frozen for soups.
For more frugal dishes, go to NavBar/RecipesI:Frugal
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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