Layered Tatties

This is a recipe from my Mother in Law, which I’ve adapted.

Traditionally, in Hungary, they use cabbage rather than potatoes.

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Start by steaming some peeled whole potatoes until they’d pass for par-boiled then slice them up into thin discs.

Heat a wee splash of oil in a frypan & brown off 500g of mince (I use chicken mince but whatever type floats your boat is fine) along with a teaspoon of minced garlic. Remember to season generously with salt & white pepper.

Pop 1/2 cup of rice into a pot of boiling water & once cooked, drain & bung in with the mince, combining well.

Grab a nice baking dish & let’s layer up – tatties on bottom, then mince/rice mix, more tatties, more mince/rice mix etc making sure you end with tatties on top.

Next, make the sauce by simply combining 1/2 cup each of thickened cream & sour cream seasoned with salt, white pepper & paprika. Pour over the layers then simply drizzle extra thickened cream around the edges of the dish to ensure it remains nice & moist.

Whack that into a 200c oven for 40 minutes.

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