Lucy Cufflin

Hot pot potatoes

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Preparation info

  • Serves:

    8

    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy's Food

By Lucy Cufflin

Published 2013

  • About

It is great to have a real cooking chum. Lucy and I have worked closely together for so long, I can tell by the smile on her face at work in the morning that she has made a new culinary discovery. She is the instigator of this recipe. It involves a bit of effort, but it’s well worth it!

Ingredients

  • 2 tablespoons onion only base
  • 800 g potatoes, thinly sliced
  • 150 g butter, melted, plus extra for greasing
  • 1 teaspoon dried rosemary or thyme
  • salt and pepper
  • 100 ml water

Method

  1. Follow the method to make the onion base.
  2. Line the tin with baking parchment and shake some salt and pepper in the bottom.
  3. In a large bowl, mix together the sliced potato and onion with the melted butter. Season well with salt, pepper and rosemary or thyme.
  4. Layer the tin with sliced potato in the bottom and up the sides, overlapping well. Place the remaining potato and onion in the centre of the dish and pour over the water. Cover tightly with foil and bake until cooked and golden brown – about 1 hour. Make it in the morning of the day you wish to eat this and allow to cool in the dish.
  5. Put the baking sheet on top of the tin and invert it so that you turn the potato cake out. Remove the baking parchment and cut into wedges with a sharp knife, spreading the wedges out slightly. Reheat for 15 minutes at the same temperature.