This is a lovely recipe to have alongside a serving of Boeuf Bourguignon and it’s very cheap to make too!
2kg peeled potatoes
3 cloves garlic
2 onions (peeled)
12 fl oz vegetable stock
5 fl oz milk
1 tsp of chopped herbs of choice (oregano/thyme/rosemary)
Preheat oven to 180°C/350°F/Gas Mark 4
Slice butter and spread out in the bottom of an ovenproof dish.
Finely chop garlic and thinly slice potatoes and onions.
Place a layer of potato slices in the dish followed by a layer of onions and garlic and season. Continue layering the potatoes followed by the onions/garlic until all are used up, seasoning as you go. Make sure you slightly overlap the last layer of potatoes.
Make up 12 fluid ounces of vegetable stock and mix in 5 fluid ounces of milk. Pour over the potatoes and onions until they are just about covered. Don’t immerse them in the liquid so if you have any left over, stop pouring.
Season once more and sprinkle the herbs over the top.
Cover with foil and bake for approximately 30 minutes. After this time remove foil and bake for another 20-30 minutes then serve.