Boulangere potatoes

Ingredients
1 or 2 large potato per person
Small onion, sliced
Clove of garlic, crushed
1/2 pint vegetable stock
Salt and pepper

* Heat oven to 200C
* thinly slice potatoes. I use a mandolin
* Place a layer of potato slices in the base of a lightly greased casserole dish and top with some onion and garlic, and season
* Repeat layering, finishing with a final potato layer
* Pour over the vegetable stick until it comes about half way up the potato layers
* Bake for around 40 minutes, until the potatoes are cooked through. Cover with foil if the top is getting too crispy

As a variation, I sometimes mix in sliced swede, parsnip or turnip with the potatoes.

Corned Beef Hash

Not the prettiest or healthiest meal ever, but very satisfying.

Ingredients (serves 2)
1 tin corned beef, cut into cubes
200g new potatoes, cut into cubes, unpeeled
1 small onion, chopped
1 clove garlic, crushed
1 tsp whole grain mustard
1.5 tbsp Worcestershire sauce
Salt/pepper
Oil and butter for frying

* parboil the potatoes for about 5 minutes
* fry the onion and garlic in a little oil for 5 minutes, or until lightly browned and softened
* put the corned beef in a bowl with the mustard, worcestershire sauce and onion/garlic. Season to taste and mix well, then tip into an ovenproof dish
* heat a knob of butter with a little oil in a pan, then fry the potatoes until golden and arrange on top of the corned beef mixture
* place under a preheated grill for 5-8 minutes, then serve

My daughter likes hers topped with a poached egg.