Layers of potato and onions cooked in butter and stock. A delicious savoury potato dish that makes a great accompaniment to both meat and fish.
Serves six
INGREDIENTS
butter for greasing
450g/1lb maincrop potatoes, very finely sliced
2 onions, finely sliced into rings
2 garlic cloves, crushed
50g/2oz/4 tbsp butter, diced
300ml/1/2 pint/11/4 cups
vegetable stock
chopped parsley
sea salt and ground black pepper
- Preheat the oven to 180°C/350°F Gas 4. Grease the base and sides of a 1.5 litre/21/2 pint/61/4 cup ovenproof dish.
- Line the dish with some of the sliced potatoes. Scatter some onions and garlic on top. Layer up the remaining potatoes and onions, seasoning between each layer.
- Push the vegetables down into the dish and dot the top with butter. Pour the stock over and bake in the oven for 11/2 hours covering with foil after 1 hour if the top starts to over brown. Serve with parsley and plenty of salt and pepper sprinkled over the top.
Variations
• If you want to make this dish more substantial, add some grated cheese, sprinkled over the top just before you bake it.
Latest News
Best Supplier Technical Service Award for Marshalls
We are delighted to announce that at the recent Sainsburys Brand Conference, held at their Holborn offices on 26th April 2010, Marshalls were presented with the award for Best Supplier Technical Service by Judith Batchelar, Director for Sainsburys Brand.
Food and Drink iNet Innovation Award Winners 2009
At the Food and Drink iNet Innovation Awards 2009, held in Leicester on Tuesday 17th November, the Food Processing Faraday Award for Most Innovative Large Food and Drink Manufacturer went to Marshalls (part of the Produce World Group), Butterwick, Boston, for the development of bellaverdeŽ sweet stem broccoli, that was launched in July 2009, and created in conjunction with Seminis.
