Potatoes Cooked In Beer
This is more or less as devised by the food writer Richard Olney  and elaborated upon by my humble self.
- About 700g potatoes (preferably a waxy variety)
- 1 large-ish onion (about 125-150g)
- 225ml guinness (or other beer)
- 25g butter (keep it cold, ‘cos you’ll need to grate it)
- 150ml heavy cream
- Salt to taste (I used about 0.5-0.75 tsp of fine-grained salt)
You’ll also need:
- A deep baking dish (I used an oval dish that was about 28cm long, 20cm wide and 5cm deep).
- Preheat the oven to 200C.
- Finely slice both the onion and the potatoes. Don’t rinse the potatoes in water.
- Use a fine grater or similar implement to make fine shavings of your (cold) butter.
- Grease the baking dish and fill with alternate layers of onion and potato, starting with an onion layer and ending with a potato layer (I got about four layers of each in the dish I was using). Overlap the potato slices well and sprinkle some salt on each potato layer as you go, except for the last one.
- Pour the guinness (or other beer) over the potatoes and onions and distribute the butter shavings over the surface.
- Bake for 50 minutes, turning the temperature down to 180C after the first 10 minutes.
- Remove from the oven, pour the cream evenly over the surface and return to the oven for another 10 minutes.
- Enjoy with liver or red meats or perhaps with some greens for contrast (I’m thinking crunchy French beans with a tangy dressing) or eat it all on it’s own if you feel so inclined.
- Side dish for about 4 people, though I devoured about half of this recipe at one sitting. There again, I am a potato fiend.