© J Sainsbury plc 2020
Potato and onion stacks
Moreish and melt-in-the-mouth
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Ready in 1 hour 5 minutes
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Cooking time 55 minutes
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Prep time 10 minutes
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Serves 8
Ingredients
- 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
Method
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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.
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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.
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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.
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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.
