Adapted from Middle-earth Recipes
- ~1.5 lbs of potatoes, sliced 1/4″ thick
- a sliced onion
- some rosemary
- 1 cup of chicken stock
- 1/2 cup of milk
- Pre-heat the oven to 350 deg. F.
- Peel and slice the potatoes. Slice the onion. Mix the stock and milk (we used hot stock, so poured one then the other separately in step 5).
- Take an oven-proof dish and wipe it with butter, so nothing sticks. Put in a layer of potatoes, a layer of onion, sprinkle over some bruised rosemary. Repeat until ingredients used up.
- Top off with a layer of potato.
- Pour over the milk-stock mixture (may not need all of it) and then top off the dish with dots of butter and some rosemary sprigs (or other available herbs — we had marjoram, thyme, and fresh rosemary).
- Cook uncovered in the oven for 50-60 minutes until the potatoes are soft in the middle and brown/crisp on top.
For 3-4 people. We bought 3 big Yukon gold potatoes at the local farmer’s market to make this dish. “It will scale quite nicely for larger/smaller dinners… The original recipe suggested checking the dish and adding more liquid if it looked dry” but we found that draining off the liquid after the one hour of cooking, and then cooking it for another 10 more minutes, finished cooking through the thickest top potato slices that weren’t immersed in liquid!