Mary Berry has shared her recipe for scalloped potatoes, a comforting and easy to make side dish that pairs perfectly with roast chicken. Here’s what you need to do
Potatoes, the versatile root vegetable, can be transformed into a myriad of dishes, though boiling, steaming or mashing them is often the go-to for a swift supper. However, these methods can sometimes result in rather uninspiring offerings compared to the indulgent creaminess of dauphinoise or the perfect seasoning of chips.
Culinary icon Mary Berry simplifies the art of creating a sumptuous potato gratin with her straightforward recipe, requiring minimal ingredients and kitchenware. Plus, it’s a breeze to whip up in just a few minutes.
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In sharing her delicious recipe for scalloped potatoes paired with roast chicken from her cookbook ‘Cook and Share’, Mary advised: “Chicken is great value but always buy free-range. Get two large birds for those who have big appetites.
“The scalloped potatoes are cooked in the oven at the same time, which makes it even easier.”
Mary Berry’s scalloped potatoes
Ingredients
- 1.2kg peeled potatoes
- One onion
- 55g (20z) butter, plus extra for greasing
- 600ml (one pint) of chicken stock
Method
To complement the potatoes with chicken, begin by stuffing the bird’s cavities with aromatic bay leaves, sage, and zesty lemon, reports the Express.
Mary suggests slathering the chicken with butter seasoned with a blend of paprika, salt, and freshly ground black pepper. Before roasting, place the chicken in a tin along with more sage, garlic, a splash of wine, and some stock.
Turning to the potatoes, commence by peeling and finely slicing them into discs. Thinly slice the onion as well, then layer the potato slices neatly in a buttered dish.
Distribute the onion slices over the potatoes and dot the surface with chilled butter cubes. If using a stock cube, dissolve it in boiling water, then pour the prepared stock over the potatoes and onions.
Season with salt and pepper, then continue layering until all ingredients are used. Butter a piece of foil and cover the dish with the buttered side facing down.
Next, position the chicken on the top shelf of the oven and place the potatoes on the lower shelf. Allow them to cook for an hour and a half.
After 45 minutes, remove the foil from the potato dish and return it to the oven to finish cooking.
