A hearty and warming meal for the family, Potato Casserole is ideal for cold winter nights.
1 oz. butter
2 shallots, coarsely chopped
2 celery stalks, trimmed and coarsely chopped
1 garlic clove, crushed
2 lb. potatoes, peeled and thinly sliced
8 oz. carrots, scraped and thinly sliced
4 streaky bacon slices, chopped
14 oz. canned peeled tomatoes
8 fl. oz. brown stock
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons paprika
1 teaspoon dried basil
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the shallots, celery and garlic and cook, stirring occasionally, for 3 to minutes or until the shallots are soft and translucent but not brown. ..Add the potatoes, carrots and bacon and cook, stirring frequently, for 15 minutes or until the potatoes are golden brown.
Pour in the tomatoes with the can juice, the stock, salt, pepper, paprika and basil. Bring the liquid to the boil over moderate heat, stirring frequently. Reduce the heat to low. Cover the pan and simmer for 10 minutes or until the potatoes are tender.
Remove the pan from the heat. Turn the mixture out into a warmed serving dish and serve immediately.