Terrine of Potatoes with Caraway Seeds

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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This will serve six people. Eat while still warm, with a salad or perhaps a chicken dish.


  • lb (700 g) potatoes, peeled and thinly sliced
  • 2 oz (50 g) butter
  • 1 large onion, sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 clove garlic, chopped
  • 10 slices streaky bacon
  • 3 eggs
  • ½ pint (275 ml) milk
  • ¼ pint (150 ml) cream
  • 1 tablespoon English mustard
  • Sea salt and freshly ground black pepper
  • 1 tablespoon caraway seeds
  • 3 oz (75 g) Cheddar-type cheese, grated


Melt the butter and gently fry the onion, peppers and garlic until translucent. Stir in the potatoes and turn around in the pan for about 5 minutes.

Oil well a 2 lb (900 g) loaf tin and cover the base and long sides with the bacon, allowing it to overhang the edges. In a bowl combine the eggs, milk, cream, mustard, seasoning, caraway seeds and half the cheese.

Combine with the potato mixture and put into the loaf tin. Sprinkle with the rest of the cheese and then bring the overhanging bacon slices onto the top of the terrine. Cook at gas mark 5/375°F/190°C for about 50 minutes or until the potatoes are cooked and the crust is golden.

It has been estimated that those in pre-famine Ireland who relied totally on potatoes were consuming a stone a day – about fifty to eighty potatoes. Over a fifty-year span, this meant eating a million potatoes.

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