About this recipe: I was pretty short of cash one day and this was all I could find in the fridge. It has now become a firm favourite with all the family and my friends cook it now also.
I do a similar version, but I just slice the potatoes thinly, dauphinoise style - use a mandolin if you have one, layer all the ingredients as Karen has done, add some milk, dot with butter and bake until potatoes are cooked and it is golden brown on top. If I've got other odd bits of veg e.g. swede/carrot I slice them and add them too! - 17 Mar 2009