• 1 tbsp olive oil by Sainsbury's, plus extra for greasing
  • 2 onions, peeled and thinly sliced into rounds
  • 400 g potatoes, peeled and sliced into thick rounds
  • 3 cloves garlic, peeled and crushed
  • 160 ml chicken stock, made with stock cube
  • 50 g slightly salted English butter by Sainsbury's, melted
  • 10 g fresh rosemary, finely chopped


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Heat the oil in a frying pan over a medium heat. Add the onions and fry for 5 minutes.

  2. 2

    Put a few onion slices into each of the holes of a lightly greased 8-hole muffin tin, then add a layer of potato and a little garlic. Keep layering onion, potato and garlic until each hole is full, finishing with onion.

  3. 3

    Pour the stock equally over each stack. Brush the tops with the melted butter and garnish with the rosemary. Cover the tin with foil and bake for 20 minutes.

  4. 4

    Remove the foil and turn the oven up to 200°C, fan 180°C, gas 6. Bake for 30 minutes more, until the potatoes are tender and the onion is golden. Serve.

Nutritional Details

Each serving provides
  • Energy 486kj 116kcal 6%
  • Fat 7.1g 10%
  • Saturates 3.5g 18%
  • Sugars 2.6g 3%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 607kj/145kcal

Each serving provides

13.5g carbohydrate 2.3g fibre 1.8g protein

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