Potato and sweet potato terrine
by katplaystennis • 2026
- Vegan
- Vegetarian
- Coeliac / Gluten-Free
- Lactose / Dairy-Free
- Egg Allergy
- Nut-Free
- Soy-Free
- Low-Histamine
Why some badges are missing
- Not low-FODMAP: garlic → try garlic-infused oil
- Not low-GI / diabetic-friendly: good quality potatoes → try cauliflower
- Not kidney-friendly: good quality potatoes → try cauliflower
Based on listed ingredients — always check labels for allergies.
Prep
15m
Cook
40m
Rest
12m
Serves
Rating
—
Total time · 55m
Ingredients
Kitchen HelpShopping list
500 g good quality potatoes
500 g sweet potatoes
12 sprigs thyme — picked, no stems
6 cloves garlic — grated
500 ml extra virgin olive oil
20 g sea salt flakes
Tools
- · mandolin
- · mixing bowl
- · deep roasting tray
- · skewer
- · chopping board
Instructions
Step by step
- 1
Preheat the oven to 180c.
- 2
Peel and thinly slice the potatoes using a mandolin.
- 3
Put the different slices into two different mixing bowls, add half the ingredients to each, mix together well, and let sit for about .
- 4
The potatoes will release their starchy juice, which will help the terrine stick together.
- 5
In a deep roasting tray, layer the potato slices until the tray is filled. You can decide on the design.
- 6
Place a roasting tray on top of the potatoes to press them down.
- 7
Cook the potatoes for about or until cooked through.
- 8
Use a skewer to test cooking completion; if pierced without resistance, they are cooked.
- 9
Remove from the oven and allow to cool, keeping the pressing tray on top of the terrine.
- 10
Once cooled, transfer to the fridge overnight, continuing to press the terrine.
- 11
Wait at least 12 hours.
- 12
Turn out the terrine onto a chopping board. Slice ready to be served.
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A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
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