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    Ingredients

  • 6 medium potatoes
  • 1 can kidney beans (15oz)
  • 3 young carrots (sliced)
  • 1 onion (chopped)
  • 3 tbsp tomato paste
  • 1 c walnuts (coarse chopped)
  • 6 tbsp olive oil
  • 1/2 tsp fresh ground pepper
  • 2 tsp sea salt
  • 1/3 c heavy cream
  • 1 tsp paprika
  • 1/3 c water
  • 1/3 c shredded parmesan or asagio
  • 1/2 order of Roux Sauce
Russian Potato Bake

Ok, ok... this isn't 100% original but I've made some definate improvements and clarifications to this recipe. This has become one of my favorites and works well with the "meat and potatos" crowd. You can easily stick this dish in at Thanksgiving right along side your turkey and stuffing. I like to eat it as a main dish however. Goes well with a soup or perhaps Tempeh Bourguignonne. Don't forget the buttermilk biscuits.

This dish tastes great right out of the oven and smells delicious especially when you are at the carrot and onion stage but it is best reheated. When you first make it, it has the tendancy to be slightly on the runny side but when reheated it is more solid than a lasagna. Give this recipe a try. The results are suprisingly good.

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  1. Scrub and peel the potatoes. It's ok to leave some skin on the potatoes since that adds texture. Slice the potatoes into 3/4 inch slices. Boil in water for 20 minutes or until the potatoes are soft but not saturated. Drain the potatoes and put them back in the pot or in a bowl.

  2. Add the cream, 1 tsp salt, paprika and 3 tbsp olive oil to the potatoes and mash them up. Press them into a greased rectangular glass oven-proof dish and set aside. (Grease the dish with butter or olive oil)

  3. Heat the rest of the olive oil in a frying pan on medium-low. Saute the carrot and onion for 5 minutes. Add the walnuts and saute for 2 more minutes.

  4. Add the beans, water, pepper, tomato paste and the rest of the salt and simmer the sauce for 5 more minutes.

  5. Pour the mixture over the potatoes.

  6. Pour the Roux Sauce over the red bean mix.

  7. Sprinkle the cheese over the top over the dish.

  8. Bake at 375 degrees for 30 minutes.


This recipe was last updated: 03-31-2006