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This was a popular dish in the North of England during and after World War II for as long as meat was rationed.
- Layer the potatoes and onions in a large casserole dish.
- Season to taste.
- Make the stock from beef stock cubes and water or vegetable cooking liquid.
- Pour the stock over the vegetables to a depth of half the layered vegetables.
- Cover and bake at 300°F for 1½-2 hours or until the potatoes are tender.
This was the perfect comfort food for a crisp fall day. It was very tasty, with the added bonus of taking only about 10 minutes to throw together. I will be making it again.