Potato, Beetroot & Bean Boulangere

Serves: 4

You will need

350ml vegetable stock
750g potatoes, thinly sliced
1 tbsp essential vegetable oil
2 leeks, sliced
400g can mixed beans, drained and rinsed
250g cooked beetroot, drained and thinly sliced



Directions

1. Preheat the oven to 200ºC, gas mark 6. Bring the stock to a boil in a large pan, add the potatoes and cook for 5 minutes.

2. Meanwhile, heat the oil in a frying pan and fry the leeks for 5 minutes. Stir in the beans and season.

3. Place 1/3 of the potatoes in the base of an ovenproof serving dish, top with half the beetroot and then half the leek mixture. Repeat with the remaining ingredients. Finish with a layer of potatoes, pouring over the leftover stock. Bake for 25 minutes until golden and cooked through.

Image and recipe courtesy of Waitrose & Partners



Related recipes

Pimm’s Cake Bites

Pimm’s Cake Bites


Rosemary Roasted Potatoes

Rosemary Roasted Potatoes


Quinoa and Superseed Pancakes with Elderflower Poached Blackberries

Quinoa and Superseed Pancakes with Elderflower Poached Blackberries



Subscribe to our newsletter