Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

This was a popular dish in the North of England during and after World War II for as long as meat was rationed.


  1. Layer the potatoes and onions in a large casserole dish.
  2. Season to taste.
  3. Make the stock from beef stock cubes and water or vegetable cooking liquid.
  4. Pour the stock over the vegetables to a depth of half the layered vegetables.
  5. Cover and bake at 300°F for 1½-2 hours or until the potatoes are tender.
Most Helpful

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.

Maiya November 04, 2002