Recipe courtesy of

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)


  1. 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.
  2. 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.
  3. 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.
  4. Whilst rosemary is the traditional herb to use, thyme, sage or oregano are also wonderful additions.
  5. The potatoes can be cooked at a lower temperature for longer if that fits with your roast. 
  6. 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.