Simple layered potato casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 kg potatoes (Maris Piper or similar)
02 -
2 small onions, sliced
03 -
400 ml stock (from a cube or canned)
04 -
40 g butter
05 -
2 tablespoons fresh thyme or other herbs
06 -
1 teaspoon salt
07 -
½ teaspoon pepper
# Instructions:
01 -
Peel and slice the potatoes thinly, by hand or by using a mandoline or food processor.
02 -
Use a little of the butter to grease a dish around 30 x 20 x 5cm (about 12 x 8 x 2 inches).
03 -
Arrange about a third of the potatoes in the bottom of the dish and pour over a third of the hot stock. Sprinkle over half of the onions, herbs if using and season with salt and pepper.
04 -
Add the next third of potatoes and stock, the remaining onions, some herbs and seasoning.
05 -
Finish with the last of the potatoes, stock and seasoning.
06 -
Divide the butter into pieces and dot over the potatoes. Bake for an hour at 200°C, 400°F, 180°C fan or Gas 6.
07 -
Remove from the oven and let stand for a few minutes before serving.
# Notes:
01 -
There is no need to wash the potatoes after slicing. When the potatoes are cut they start to release the starch and this helps them to hold together in the dish.
02 -
You can use chicken, vegetable, or beef stock depending on what you're serving this with.
03 -
This dish can be prepared ahead and refrigerated before baking.