Potato Casserole with Pork

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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An ideal supper dish, this is simple to prepare and will not spoil by keeping.


  • lb (700 g) potatoes, peeled and sliced
  • 1 lb (450 g) belly of pork
  • 2 large onions, sliced
  • Sea salt and freshly ground black pepper
  • A little chopped sage
  • ¾ pint (400 ml) good meat stock


Cut the pork into strips about the size of a finger. Layer the potatoes and onions with the pork in a casserole dish, finishing with the potatoes and seasoning as you go with the sage, salt and pepper.

Cover with the stock. Put uncovered in a hot oven (gas mark 7/425°F/220°C) for 30 minutes, then lower the heat to gas mark 3/325°F/170°C for a further 40 minutes or so until the crust is browned. This cooking time is only a rough estimate and this casserole will fit in happily with different oven temperatures and times according to what else is cooking.

‘Quayle gets Baked, Mashed and Fried’ screamed a tabloid headline the day after American Vice-President Dan Quayle corrected a twelve-year-old child for his ‘misspelling’ of the word ‘potato’. The perplexed child, at Mr Quayle’s urging, added an ‘e’. It was a small mistake for which the Vice-President paid dearly.

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