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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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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. Ingredients:
2 lbs potatoes, thinly sliced |
1 large onion, thinly sliced |
salt and pepper |
beef bouillon cube |
water (or vegetable cooking liquid) |
Directions:
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 11/2-2 hours or until the potatoes are tender.
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