Ready in 1 Hour(s) 20 Minutes
• 1kg potatoes, peeled and cut into slices
• 1 medium onion, thinly sliced
• 1 reduced-salt beef stock cube, dissolved in 750ml hot water
1. Grease an ovenproof dish, about 25cm by 18cm, 4cm deep, with a little butter.
2. Layer the potatoes and the onion in the dish, dotting the layers with butter. Season.
3. Pour the stock into the dish. Bake for 1 hour. The potatoes are cooked when brown on top and crisp at the edges, and the slices underneath are soft