About this recipe: Slowly baked potato dishes are always popular, and this version is made with stock instead of the usual cream and cheese.
Used different ingredients. I was taught how to do this by a French friend, but a much simpler version: peel and cut pots into chucks/slices, use shallot slices as an alternative to onions and put a bit of butter on top (after the stock). I don't do any of the soaking business. It is seriously easy and delicious. I was really impressed when I first tried it. - 27 May 2011
Altered ingredient amounts. I lightly fried the onions first until translucent & didn't bother with the garlic & found it tasted lovely and was really easy to make. I put slightly too much nutmeg in & would only add one pinch to one layer when I make it again. It also tasted lovely cold. - 20 Mar 2010
Made this to accompany lamb shanks at the weekend. I only used a dash of nutmeg, and after soaking the potato and onions, dabbed them dry with a clean teatowel, placed them in a plastic food bag with the nutmeg, salt and pepper, gaver them a good shake to cover, before placing in a ovenproof dish for cooking. They took about 1hr to cook and in fact were even then a bit overcooked as the slices of potato fell apart rather too easily. However the taste was great and I would do them this way again. - 17 Jan 2012