Kerry Casserole
Yield
4 servingsPrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
pork belly
|
* |
| ¾ | pound |
bacon
smoked |
|
| 2 | pounds |
potatoes
|
|
| ¼ | pound |
mushrooms
|
|
| 1 | teaspoon |
rosemary leaves
|
|
| 1 | pound |
onions
|
|
| ¾ | cup |
stock
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | ounces |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
pork belly
|
* |
| 340.2 | g |
bacon
smoked |
|
| 907.2 | g |
potatoes
|
|
| 113.4 | g |
mushrooms
|
|
| 5 | ml |
rosemary leaves
|
|
| 453.6 | g |
onions
|
|
| 177 | ml |
stock
|
|
| 1 | x |
salt and black pepper
|
*
|
| 57.8 | ml/g |
butter
|
|
Directions
Cut meat into one-inch cubes.
Peel and thinly slice potatoes.
Peel or wipe mushrooms, and slice if large.
Grease a large ovenproof dish with some of the butter, and place a layer of sliced potatoes in the bottom.
Add half the meat pieces, seasoned and sprinkled with rosemary.
Layer with half the vegetables, plus another layer of potatoes.
Repeat, using all meat, veg and potatoes.
Pour stock over and dot potatoes with remaining butter.
Cover and cook in a moderate oven, 325F, for 2¼ hours.
Uncover for the last half hour of cooking to brown the potatoes.
