Crainquebille Potatoes

The joy of this dish is that it is – almost – a meal in itself. Tomatoes are somewhat tasteless at this time of year so are better cooked.


  • lb (700 g) potatoes, peeled and quartered
  • 2 large onions, chopped
  • 2–3 oz (50–75 g) butter
  • ½ pint (275 ml) good chicken stock
  • Bouquet garni
  • 1 clove garlic, chopped
  • 4 large tomatoes
  • Salt and freshly ground black pepper
  • Breadcrumbs


In an ovenproof pan on the hob, cook the onions slowly in the butter. Add the potatoes to the onions. Add enough stock to cover the potatoes (you may need a little extra). Put in the bouquet garni and the chopped garlic and cover the top with sliced tomatoes. Season well.

Bring to the boil and transfer at once to a hot oven at gas mark 7/425°F/220°C for 15 minutes. Lower the heat to gas mark 4/350°F/180°C until the potatoes are tender. Then sprinkle with breadcrumbs and brown under the grill.

In Scotland, in the eighteenth century, Presbyterian clergy declared the potato unsafe to eat because it was not mentioned in the Bible.