A wonderful potato dish made for sausages.
750g (1 1/2 lbs) thinly sliced peeled potatoes
1 large onion, sliced
1 tsp chopped thyme
1 tsp chopped sage
salt and pepper to season
1/4 tsp nutbeg
3/4 pint vegetable or chicken stock
Layer the potatoes, onion, herbs and seasonings in a greased dish and pour over the stock.Brush top with olive oil or melted butter, or dot with butter. Cover and cook in a preheated oven at 190C/375F gas mark 5 for 1 1/2 hours or until the potatoes are cooked through
Remove the cover for last 30 minutes to allow the top to brown
Alternatively you can add grated cheddar to the layers and replace the stock with milk
Lincolnshire or Cumberland.