Potato, beetroot and bean boulangere

  • Serves 4

This French dish just has that piece de resistance, if you know what we mean, with a delicious beetroot gravy - a great one for veggies


Recipe courtesy of Waitrose & Partners



  • Vegetable stock 350ml
  • Potatoes 750g, thinly sliced
  • Essential vegetable oil 1 tbsp
  • Leeks 2, thinly sliced
  • Mixed beans 400g can, drained and rinsed
  • Cooked beetroot 250g, drained and thinly sliced


  • Step 1

    Preheat the oven to 200ºC, gas mark 6. Bring the stock to a boil in a large pan, add the potatoes and cook for 5 minutes.

  • Step 2

    Meanwhile, heat the oil in a frying pan and fry the leeks for 5 minutes. Stir in the beans and season.

  • Step 3

    Place 1/3 of the potatoes in the base of an ovenproof serving dish, top with half the beetroot and then half the leek mixture. Repeat with the remaining ingredients. Finish with a layer of potatoes, pouring over the leftover stock. Bake for 25 minutes until golden and cooked through.