Layered potatoes

Baked in vegetable stock and butter, this melt-in-the-mouth side dish from Ed Baines is the perfect accompaniment to Sunday lunch
By Ed Baines
Layered potatoes
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: medium


  • 2 large Maris Piper potatoes, peeled
  • 1 large onion, finely sliced
  • 1 cloves garlic, crushed
  • 55 g butter, melted
  • 600 ml vegetable stock


1. Preheat oven to 160C/gas 3.

2. Finely slice the potatoes using a mandolin into a bowl. Add the crushed garlic, onion and melted butter, then toss thoroughly with salt and pepper.

3. If using individual cutters, line them with greaseproof paper and place on a baking tray. Layer the potatoes inside the cutters, right to the top, and then fill with stock. If using a baking dish, layer the dish with potatoes and pour over the stock.

4. Bake in the oven for 40-45 minutes until the potatoes are cooked through and the stock has been absorbed.

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