• Liz Talley - Urban Graze

Potato & Veggie Layered Casserole Stew


This actually has potatoes as a yummy bottom layer too. We like this as a one-dish meal. Very versatile; use what you have on hand.

1 lb. small-medium potatoes, cut into 1/8" thick rounds (about 4 c.) -could inc. some winter squash/sweet potato

1/4 c. thin onion slivers

2 carrots, cut into thin coins- if you have one, use a mandoline -(&/or sliced radish, beet)

1 c. trimmed green beans -or other sturdy green veggie such as kale, cut/rough-torn into 1” pcs.

1 15 oz. can cannellini or other white beans

1/2 c. corn kernels, optional

1/2 lb. cooked ground or small cubed beef (or shredded, cooked chicken), optional

1 Tbsp. snipped parsley or carrot tops, optional

1 tsp. dried basil (or other of your choice such as Italian blend, marjoram, thyme)

2 c. chicken, beef or vegetable broth -OR 1 c. broth and 1 c. chopped tomatoes

1 heaping Tbsp. cornstarch

Olive oil

Salt and pepper

Preheat oven to 350.

Arrange half of the potato rounds into the bottom of a greased baking dish (aprox. 9” or 11” square), overlapping the potatoes a bit. Top with layers of (add one at a time) onions, carrots, green beans, white beans, corn and meat if using. If using chopped tomatoes, add these now. Sprinkle with herbs, season with salt and pepper, then top with a layer of the remaining potato rounds.

Whisk the cold broth with the cornstarch and pour into dish carefully; it should end up at least 1/2” below the top layer of potatoes.

Drizzle or brush with a little olive oil and season again with salt and pepper. Cover loosely with foil and bake for about 30-40 minutes.

Take off the foil and drizzle with a little more olive oil and bake another 15-20 minutes, or until the potatoes are tender and nicely browned on the top.

Variation: Scatter shredded cheese over potatoes after removing foil and before returning to oven.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#entree

42 views

Recent Posts

See All

Tuna Salad with Black Radishes

Substituting autumn's spicy black radishes for celery in tuna salad is a tasty crunch variation. Unlike celery, they have a very low water content so you won't end up with watery mayo at the bottom of

French Green Beans

French Green Beans, also known as Haricot Verts (pronounced: Aar ee koh vair’). These are extra special beans– thinner, sweeter, and much more tender than “regular” green beans. They cook very quickly

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
.com
website builder. Create your website today.
Start Now