My friends like to tease me that it’s my Irish heritage which makes me reach for the potatoes when I need comfort food. They may well be right! But this is a dish which will comfort everybody. Not only is it a yummy potato bake, it’s also super easy to make with stuff you’ve probably got in your cupboard.
I’ve used Delia Smith’s old ‘Vegetarian Collection’ recipe and made it even easier by using dried ground rosemary and long-life milk. I wonder what it would be like in a vegan alternative – maybe with coconut or rice milk, and olive oil on top instead of butter? I reckon it would be great!
- Four or five good-sized potatoes (or scale the recipe to suit)
- One or two medium onions
- Rosemary – fresh or dried
- 275 ml vegetable stock
- 150 ml milk
- Butter to brown top
- Pre-heat oven to 165 C.
- Cut the potatoes into fine slices and the onions into rings. Put into casserole dish, mixing the two. Add black pepper if you like it.
- Mix stock, milk and rosemary. Pour over potatoes and onions – it should come to about two-thirds of the depth of the vegetables.
- Top with knobs of butter. Bake for 30-40 minutes (depending on size and oven).
Enjoy with a dark ale and take comfort from it!