Slightly spicy creamy pickles 'n' potato bake

    1 hour 55 min

    This recipe was born from sudden need! I'd forgotten that a family was coming to visit ours from a shopping in...needed to invent something from the store cupboard quickly and something that would brighten up the rather plain main dish that was the only thing I could come up with in a hurry. This is the result and my family likes it so much that we've been eating it ever since.


    Inverness-shire, Scotland, UK
    1 person made this

    Serves: 6 

    • 1.3kg large potatoes
    • 1 large onion, sliced
    • 6 to 8 pickled onions, sliced
    • 8 small pickled gherkins, sliced
    • 2 cloves garlic, minced
    • 4 tablespoons tomato chutney
    • 1/2 tin sweetcorn
    • 1 carton double cream
    • salt and pepper, to taste

    Prep:25min  ›  Cook:1hr30min  ›  Ready in:1hr55min 

    1. Preheat the oven to 170 C / Gas 3. Lightly grease an ovenproof dish.
    2. Peel and slice the potatoes to about 5mm thickness. Bring a large saucepan of water to the boil over a high heat and add the potatoes, parboiling very briefly until just tender, but still firm, about 5 to 7 minutes. Drain.
    3. Into a mixing bowl combine the remaining ingredients and mix well. Place a thin layer of this sauce on the bottom of the prepared baking dish. Add half of the potato slices and coat with half of the remaining sauce. Repeat with the remaining potato slices and sauce.
    4. Bake in the preheated oven for 1 to 1 1/2 hours, checking occasionally to see that the top doesn't brown past looking appetising. Since all the ingredients are basically cooked, the cooking time is flexible.

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