Hotpot potatoes

Kevin Kindland

Kevin Kindland

22nd February 2014
Kevin Kindland

Hotpot potatoes

Well, basically tliis is the same dish but without the lamb. You can use vegetable stock if you want to
make it entirely vegetarian, but I prefer the flavour that a meat stock gives.


  • SERVES 4-6
  • • 2 thsp olive oil
  • • 2 large onions, peeled and slice
  • • 12 sprigs of fresh divine, leaves only
  • • sea salt and freshly ground black pepper
  • • 700g potatoes, such as Maris Piper. Desiree or King Edward
  • • 500ml white chicken or lamb stock
  • • 50g salted butter, softened


Preheat the oven to 190°C/gas mark 5.
Heat the oil in a medium pan and sweat the onions and thyme with some seasoning. Stir occasionally for 8—10 minutes, until the onions are soft and
translucent. Peel and thinly slice the potatoes, preferably using a mandolin or the slicing attachment on a food processor.
Grease a wide, shallow ovenproof dish — it should be big enough to hold 1.2— 1.5 litres — with a little oil, then arrange a quarter of the sliced potatoes on top.
Sprinkle with salt and pepper, then scatter over a third of the onions.
Repeat layering the potatoes and onions, seasoning well in between and finishing with a top layer of potatoes. Bring the stock to the boil, then ladle it over
the potatoes, letting it seep down the sides. You want the stock to reach only two-thirds up the sides of the potatoes and onions. Dot the top with the butter and
bake for 45—50 minutes, until the potatoes are golden and crispy on top and soft and moist underneath.

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