Recipe courtesy of sprinklesandsprouts.com
Makes 6 servings
- 3 Tbsp butter (*see note 1)
- 3 onions (*see note 2)
- 2.6 lb washed potatoes (about 6 potatoes) (*see note 3)
- 2 Tbsp fresh rosemary, finely chopped (*see note 4)
- 2 tsp salt
- 1 tsp black pepper
- 2 cups vegetable broth/stock
- Preheat the oven to 350°F (*see note 5). Use some of the butter (about 1 tablespoon) to grease the bottom and sides of a 8 cup baking dish.
- Peel and finely slice the onions. Use a mandolin, food processor or sharp knife to cut the potatoes into ⅛ inch thick disks.
- Arrange a layer of potatoes in your prepared baking dish, then top with onions, some of the chopped rosemary, salt, and pepper. Repeat the layers finishing with a top layer of potatoes and rosemary.
- Add any remaining herbs and seasonings to your broth and then pour it carefully over the potatoes, ensuring that it just covers the top layer.
- Dot the remaining 2 tablespoon of butter over the top of the dish, cover the dish with foil and then transfer the baking dish and tray to the oven.
- Cook for 60 minutes then remove the foil and cook for a further 15-20 minutes until the potatoes are tender and the top is golden and crisp. (*see notes 5&6)
- If you want to make this dairy-free, then oil the bottom of the dish with olive oil and mix 1 tablespoon of oil into the broth/stock.
- You can use any onions for this recipe. I like to use the large sweet onions if I can find them. But regular brown or white onions are still great. You can use red onions but they don’t melt into the bake as easily.
- You want a good allrounder potato for this dish. Too waxy and the potato bake will slip and slide apart when you serve. Too floury and the potatoes will disintegrate whilst cooked.
- Whilst rosemary is the traditional herb to use, thyme, sage or oregano are also wonderful additions.
- The potatoes can be cooked at a lower temperature for longer if that fits with your roast.
- Depending on the thickness of your potatoes and the depth of your baking dish, the bake may take longer to cook. If you keep them at 1/8″ then they should be tender within 75 minutes of cooking.