Layered Potatoes and Swede
700 g (1 1/2 lb) potatoes, peeled and thinly sliced
700 g (1 1/2 lb) swedes, peeled and cut into thin matchsticks
10 ml (2 tsp) concentrated bought mint sauce
600 ml (1 pint) stock
Salt and freshly ground pepper
1.25 ml (1/4 tsp) paprika
25 g (1 oz) margarine or butter
- Overlap half the potatoes around the edge of a shallow ovenproof dish and put half the swede in the centre.
- Pour over the mint sauce and the stock. Season well and top with the remaining vegetables.
- Sprinkle the paprika on to the margarine and beat it in then melt the mixture and spread on the vegetables. Bake uncovered at 180°C (350°F) mark 4 for 1 1/2 hours.