Potatoes cooked in a casserole dish: a comforting family recipe

With a few everyday ingredients and gentle cooking, this family recipe turns potatoes into a hearty, fragrant dish.

Forget the deep-fat fryer and lengthy preparation. This way of cooking potatoes relies on a casserole dish, hot stock, plenty of garlic and a homemade paste that naturally thickens the cooking juices. It is a rustic, straightforward recipe that is especially comforting as the weather turns colder.

Slow cooking for a different texture

This approach is quite unlike making traditional chips. First, the potatoes are browned in a little olive oil, but they should not be cooked through at this point. This initial browning simply creates a light crust and develops a deeper flavour.

The rest happens in the casserole dish. The potato slices are covered with hot chicken stock and simmered over a moderate heat. They become tender without falling apart, provided you choose a waxy variety and avoid stirring them roughly.

The intended result is neither dry nor crisp: the potatoes should be soft and coated in a small amount of fragrant cooking juice.

This technique allows the slices to gradually take on the flavours. Garlic, cumin, parsley and sweet paprika blend into the stock, giving every piece a richer taste than an ordinary sautéed potato.

Ingredients for a family dish

This recipe works well alongside roast poultry, grilled vegetables or baked fish. It can equally be served on its own with a slightly punchy green salad.

• 5 medium waxy potatoes;
• 8 to 10 garlic cloves;
• 30 grams of almonds or hazelnuts;
• 1 small slice of bread;
• 3 tablespoons of chopped fresh parsley;
• 2 teaspoons of ground cumin;
• 1 teaspoon of sweet paprika;
• hot chicken stock;
• olive oil, salt and pepper.

The stock you use matters. Homemade stock will make the sauce more full-bodied, though a low-salt shop-bought stock is also suitable. In that case, taste before adding salt, as the flavours quickly intensify as the liquid reduces.

The paste that thickens the sauce without cream

The most appealing feature of this recipe is a paste made in a mortar. It combines bread, nuts, softened garlic, herbs and spices, then is loosened with a ladleful of stock and stirred in towards the end of cooking.

The bread adds creaminess, while the almonds or hazelnuts provide a slightly coarse texture and a toasted note. This paste thickens the juices without flour, starch or cream, and gives the dish its generous character.

Added after the potatoes have cooked initially, the fragrant paste turns the stock into a smooth, coating sauce.

How to make the fragrant paste

A mortar is ideal for creating an uneven texture that is particularly pleasant to eat. A small food processor will also work, provided you use short pulses. If the paste is blended too smoothly, it can become dense.

• Gently fry the garlic cloves in oil without allowing them to burn.
• Crumble the bread and lightly brown it in the same casserole dish.
• Pound or blend the garlic, bread, almonds, parsley, cumin and sweet paprika.
• Gradually add hot stock until you have a soft paste.

It should have the consistency of thick cream. If it seems dry, a spoonful of stock will often be enough. If it becomes too runny, add a little more bread or a few finely ground nuts.

The casserole method, step by step

Peel the potatoes and cut them into slices roughly 1 cm thick. Keeping the slices even prevents some from breaking up while others remain firm.

Heat a drizzle of olive oil in a wide casserole dish. Add the crushed garlic and watch it closely. As soon as it begins to scent the oil, add the potato slices. Brown them on both sides, without aiming for too dark a colour.

Next, pour in enough hot stock to come just level with the potatoes. Season sparingly with salt, add pepper, then cook over a medium heat for around ten minutes. The slices should have started to soften while still holding their shape well.

Now add the fragrant paste. Instead of stirring with a spoon, hold the casserole by its handles and gently shake it. This distributes the sauce without breaking the potatoes. Cook for a further five minutes, then turn off the heat.

Resting: an often overlooked step

Leaving the dish covered for ten minutes makes all the difference. During this time, the sauce settles and clings more effectively to the slices. The garlic flavour also becomes rounder and less sharp than it is straight from the pan.

The dish will keep for up to two days in the fridge in a sealed container. To reheat it, add one or two spoonfuls of water or stock and warm it over a low heat. Excessive heat could cause the sauce to stick and break up the potato pieces.

Adaptations based on what is in the cupboard

Hazelnuts can be replaced with almonds, unsalted cashews or pine nuts. Vegetable stock is an easy substitute for chicken stock if you want a meat-free plate. A touch of chilli can also add heat, as long as it does not overpower the garlic.

Served with a soft-boiled egg, these potatoes become a complete, budget-friendly meal. The runny yolk mixes with the aromatic sauce, making for a simple yet indulgent dish. Finally, a handful of fresh parsley added just before serving brings a welcome green note.

Also read: Potatoes: the ingredient to add while cooking for an ultra-soft texture and a truly fragrant flavour