Rakott Burgonya

Rakott Burgonya (roh-kot pur-gone-yah) is filling and economical family supper dish. Serve with grilled tomatoes and a green salad.


3 oz. plus

1 teaspoon butter

1 oz. dry white breadcrumbs

10 medium-sized potatoes, peeled, cooked and mashed

2 eggs, lightly beaten

5 fl. oz. double cream

8 oz. lean cooked ham, chopped

6 oz. Cheddar cheese, grated

1 teaspoon salt

2 teaspoon black pepper

2 tablespoons chopped fresh parsley

3 hard-boiled eggs, sliced

1 teaspoon capers

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Using the teaspoon of butter, grease a 10-inch souffle dish. Sprinkle over half of the breadcrumbs and tip and rotate the dish to ensure that it is completely coated with the crumbs. Set aside.

In a large mixing bowl, mix the potatoes, the remaining butter, eggs and cream. Beat the mixture with a fork until it is smooth and creamy. Fold in the ham and 4 ounces of the cheese. Season the mixture with the salt, pepper and parsley.

Spoon half of the potato mixture into the prepared souffle dish. Place the hard-boiled eggs on top and sprinkle over the capers. Spoon over the remaining potato mixture. Sprinkle over the remaining cheese and the remaining breadcrumbs and place the dish in the centre of the oven. Bake the pie for 35 to 45 minutes or

W until the top is golden brown.

Remove the pie from the oven and serve immediately, straight from the dish.

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