Empty Larder Dinner

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

This is a time of year when nothing much grows in the garden; it’s a time when stocks run low and often the Mother Hubbard syndrome catches us all out. This is a dinner to meet such an emergency.


  • 1–2 lb (450–900 g) potatoes, peeled and sliced
  • 2 onions, thinly sliced
  • 1 oz (25 g) butter
  • Milk
  • Sea salt and freshly ground black pepper
  • Handful of grated cheese
  • Handful of chopped parsley


Put the potatoes and the onions into a pan with the butter. Just cover with equal quantities of milk and water.

Put on the lid and simmer gently until the potatoes begin to break up. Season, throw in the cheese and chopped parsley and serve very hot, with slices of freshly made toast.

‘How often, when faced with that moon-shaped saucer containing, at the most, three mouthfuls of “select vegetables”, placed beside the dinner plate with its floral arrangement of sauces and a sad sliver of meat or fish hiding in the centre, how often have you longed to call out, “Bring me a bowl of potatoes”.’

The journalist Patrick O’Connor.

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