- 1kg Maris Piper potatoes (or King Edward potatoes), peeled and cut into slices no thicker than a pound coin.
- 1 medium onion, thinly sliced
- 1 reduced-salt beef stock cube, dissolved in 750ml hot water
Grease an ovenproof dish, about 25cm by 18cm, 4cm deep, with a little butter.
Layer the potatoes and the onion in the dish, dotting the layers with butter. Season.
Pour the stock into the dish. Bake for 1 hour if you're cooking alongside the pork recipe, 1 hour 20 minutes if you're cooking alongside the lamb. The potatoes are cooked when brown on top and crisp at the edges, and the slices underneath are soft.