Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night
- 2 onions, thinly sliced
- few thyme sprigs
- 2 tbsp olive oil
- 1½ kg floury potato, such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
- 425ml vegetable stock
MethodFry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
- 2kg leg of lamb
- 4 garlic cloves, sliced
- few rosemary sprigs
- few thyme sprigs
- 2kg large potato, such as King Edwards
- 2 onions, thinly sliced
- 600ml chicken stock
- 50g butter
- Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.
- Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.
- Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.
- 1½ kg medium-sized potato, peeled Maris Piper, Desirée or King Edward are best
- 2 large onions
- 50ml olive oil
- 12 sprigs thyme
- 3 tbsp balsamic vinegar
- 750ml fresh lamb or chicken stock
- 85g butter, softened
- 3 lamb rumps
- garlic bulb
- Thinly slice the potatoes on a mandolin, then soak in a large bowl of cold water for 1 hr. Drain well, then pat dry between two clean tea towels. Halve the onions, then thinly slice.
- Heat 2 tbsp of oil in a large frying pan, then sauté the onions with 4 sprigs of thyme for around 10 mins, stirring once or twice. Stir in the vinegar and cook until evaporated, about 2 mins, stirring two or three times so the onions don’t burn. Heat oven to 190C/fan 170C/gas 5.
- Arrange a quarter of the potatoes in a large ovenproof dish, reserving any larger slices for the top. Season, then sprinkle over leaves from 3 thyme sprigs and scatter over a third of the onions. Repeat the potato layers three times more and onions twice, seasoning in between, then finishing with a potato layer and more thyme sprigs.
- Bring the stock to the boil, then ladle it over, making sure it seeps down the sides. Dot the top with half the butter, then bake, uncovered, for 45 mins.
- While the potatoes are cooking, score the fat on the lamb rumps in a crisscross using the tip of a sharp knife. Cut the garlic bulb in half, place in a bowl with a drizzle of oil, the lamb and the remaining thyme, then leave to marinate. After the potatoes have been in for 45 mins, season both sides of each lamb rump.
- Heat more oil in a large non-stick frying pan and when hot, brown the rumps, fat-side down, for 5 mins with the garlic bulb. Then, turn and brown the rumps all over for 5 mins more. Add the remaining butter to the pan, turning the rumps in the melted fat. Place the rumps on top of the potatoes, adding the garlic and drizzling with the pan juices.
- Season again and return to the oven for about 35 mins. By now, the whole dish should be finished with cooked potatoes and tender lamb cooked to medium. Remove the lamb, then leave aside to rest for 10 mins, returning the potatoes to the oven to crisp up. To serve, slice each rump lengthways. Spoon the potatoes onto 6 warmed plates with slices of lamb on top.
- 1 tablespoon olive oil
- 6 large Idaho potatoes, peeled and thinly sliced
- 2 tablespoons butter, plus more for greasing the dish
- 3 white onions, thinly sliced
- 1/2 cup chicken stock
- Heat the oven to 350 degrees . Heat the oil in a large skillet over medium heat. Add the potatoes, brown them on both sides, then transfer them to a separate dish. In the same pan, cook the butter and onions until soft and slightly browned, about 5 to 6 minutes.
- Coat a large, shallow baking dish with butter. Add the potatoes and onions in alternating layers, making sure to finish with a layer of potatoes. Warm the stock and pour it over the potatoes. Cover the dish with foil and bake it for 40 minutes. Remove the foil and bake for another 10 minutes or until the potatoes are crispy on top. To serve, cut the casserole into squares.