Dish

Panackelty

Panackelty is made by layering sliced potatoes and onions with meat such as beef or sausage in a casserole dish. The mixture is then baked in the oven until the potatoes are tender and the top is golden brown and crispy. The result is a rich and flavorful casserole that is sure to satisfy.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Casserole

Origins and history

Panackelty has been a staple of English cuisine for centuries. It is often served at family gatherings and special occasions, and is a favorite among locals and tourists alike.

Dietary considerations

Gluten-free, can be made dairy-free by omitting any dairy-based garnishes

Variations

Variations of Panackelty can include the addition of other vegetables such as carrots or turnips, or the use of different types of meat such as lamb or pork. Vegetarian versions can also be made by using a meat substitute or omitting the meat altogether.

Presentation and garnishing

Panackelty can be presented in a large casserole dish or individual ramekins. Garnish with a sprig of fresh thyme or rosemary for a pop of color.

Tips & Tricks

To save time, use pre-sliced potatoes instead of slicing them by hand. Make sure to layer the potatoes evenly for even cooking in the oven.

Side-dishes

Panackelty is often served with a side of crusty bread to mop up any remaining sauce. It can also be served with a side of pickles or pickled vegetables, such as cucumbers or beets.