Pickles and Potato Bake

    Everyone seems to love this lifesaver of a potato dish - tasty and wonderful! Experiment with quantities and ingredients to taste. The ingredient list looks long but this is certainly a 'store cupboard' meal!


    Inverness-shire, Scotland, UK
    1 person made this


    • A large panful good quality floury potatoes, peeled and sliced to about 1" thickness.
    • 2 fine sliced onions
    • 6 fine sliced pickled onions.
    • 6 pepperdews or other pickled chillis - and sort, fine sliced.
    • 1 tbs cider vinegar.
    • 6 chopped gherkins.
    • 2tbs tomato paste.
    • 3 or more (to taste) finely sliced garlic cloves.
    • 2 tbs spicy tomato chutney.
    • 1 carton double cream.


    1. Take a wide, shallow casserole oven dish and place in any cooking oil to about 1/4" deep. Place the peeled and prepped potatoes on the top, salting to taste.
    2. Prepare all elements of the sauce, which will likely be very thick and sticky.
    3. Spread the thick sauce over the top of the potatoes in the dish. Season again, each time using salt, pepper and fresh ground mustard. Bake for about 15-20 minutes oat about 160F. take out and spread the sauce (which will get runnier) further into the mix each time, repeating several times,


    Total cooking time will be about 1 1/2 hours by which time you will have a very tasty life-saver of a dish that will enliven boring pies, pasties, sausages, burgers....... or eat with a fork and a green veg - lovely with a glass of wine!

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