A delicious potato dish, perfect for a big family meal.


  • rapeseed oil
  • 2 onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 750 g sweet potatoes, 750g potatoes peeled and sliced to €2 coin thickness
  • 1.5 l chicken stock
  • freshly ground black pepper
  • pinch nutmeg


  • Preheat the oven to 180°C/gas 4..
  • Add a dash of Rapeseed oil to the pan. Add the onions and let them sweat over a medium heat for about 10 minutes, until nice and soft. Then add the garlic and cook gently for a further minute or two.
  • Spread out one third of the potatoes in the gratin dish, season them generously with pepper & Nutmeg then add half the onions. Add another layer of potatoes, then the remaining onions, then a final layer of potatoes.
  • Bring the stock up to a simmer. Pour warm stock over the potatoes - you want them to be only barely covered, so don't add it all if you don't need to.
  • Cover the dish with foil and bake for 30 minutes, then uncover and continue to bake until the potatoes are cooked - another 30-40 minutes until top of potatoes can brown. Serve piping hot.

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