This is such an easy potato dish, it’s comforting, but not as indulgent as potato dauphinoise, and the best thing is that it doesn’t even require you to peel the potatoes.
I use either roosters or white potatoes for this as anything too floury will just break up too much.
The slicing can be done by hand but I find a food processor gives lovely thin slices that I just don’t have the patience to do myself.
A large casserole dish or shallow roasting tray is the best option for this as you then get a lovely big layer of crispy potatoes at the top so everyone can enjoy. Ensure you butter it well before starting.
6 or 7 medium potatoes
2 or 3 sprigs of rosemary
Salt and pepper
150 ml of milk
150 ml of stock
Slice the potatoes and onions as thin as you can, either by hand or with a food processor.
Chop the rosemary finely
Layer the potatoes on bottom of dish, followed by sprinkle of onions, a sprinkle of rosemary and some salt and pepper.
Continue layering until it’s all used up, finishing with a layer of potatoes. Try use even sized potatoes for the top layer and overlap for a pretty finish.
Pour over your stock and milk mix.
Dot with butter.
Cook in oven at 180 for about 50 minutes to an hour.
I usually cover it loosely with tinfoil for the first 30 mins and then remove the foil.
This is great served with sausages, particularly some of the lovely flavoured sausages available now (we use Pigs on The Green sausages)
You can substitute the onion for some leeks or you can use a combination of potatoes and celeriac for a different taste.