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.
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