Mushroom, Black Pudding & Potato Layered Casserole

This recipe has been brought to you courtesy of my new kitchen gadget.  I say ‘new’ but I actually mean ‘hidden at the back of a drawer and previously only used by my husband’. How come I’ve not used it until now?  Check out those wafer thin potato slices in the photograph – only a mandoline can produce those.  Slice after slice, all so uniform in their skinniness.

Since my discovery last week I have sliced strips of carrots for chicken wraps and rounds of potato for individual gratins.  Keen to continue risking the skin on my fingers tonight I hunted through the fridge and came up with some mini portabella mushrooms, a black pudding and some chicken stock.  Dinner was bubbling in the oven in the time it took me to slice potatoes, fry black pudding, make a sauce and layer it up.


5.0 from 1 reviews
Mushroom, Black Pudding & Potato Layered Casserole
 
Ingredients
  • 3 large potatoes, very, very thinly sliced
  • ~ 300g mini portabella mushrooms
  • 1 black pudding, sliced (Clonakilty recommended)
  • salt & pepper
For the sauce
  • 20g butter
  • 30g flour
  • 500ml stock
  • salt & pepper to taste
Instructions
  1. Pre heat your oven to 200 degrees C and butter a medium sized oven dish.
  2. Spread your potatoes on a plate and sprinkle with a little salt and pepper.
  3. In a shallow frying pan over a high heat, fry your black pudding slices on both sides (you may need a little oil).
  4. Melt the butter in a small saucepan over a low heat and add the flour to make a roux. Cook for a few minutes, then slowly add the stock, stirring well to ensure your sauce is lump free. Continue to cook as the sauce thickens, stirring fairly consistently. Season with salt and pepper to taste.
  5. Cover the bottom of the oven dish with a layer or two of potatoes. Top with the mushrooms (I removed the stems and them dropped them in the gaps). Cover with another layer or two of potatoes, then the slices of black pudding. Top with the remainder of the potatoes and gently pour your sauce over the top. It should fall through the layers. Make sure the top layer of potatoes are covered in sauce.
  6. Bake in the oven for 40-50 minutes until potatoes are cooked.
  7. Leave to rest for a few minutes before serving with something green.

 
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2 Responses to Mushroom, Black Pudding & Potato Layered Casserole

  1. Conor Bofin says:

    Great use of the really versatile black pudding. Clonakilty is my favourite, though, I am open to trying any.
    Best,
    Conor

  2. gary says:

    im doing this on Jan 2nd 2015.. a special treat to myself lol. Using the bury black pudding company.

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