Melbourne Potatoes

Melbourne Potatoes

I found this recipe amongst others in a pile that was about 40 years old. I don’t know where the name Melbourne Potatoes comes from and although I have done a search on Google I am unable to find any reference to “Melbourne Potatoes”. So it’s a mystery where this recipe came from, but it is simple and tasty, so it doesn’t matter, does it? This recipe is so easy that perhaps you can get the kids to help with this one.


500g potatoes, peeled and sliced
1 brown onion, sliced
1 tablespoon butter
1 cup of chicken stock
small bunch parsley, finely chopped


Line a rectangle baking dish with non-stick baking paper
Lay the onion slices down, spreading them out over the bottom of the dish
Next lay the potato slices down in the same manner
Keep layering until the potato and onion slices are used
Sprinkle the parsley over the top of the dish
Pour the chicken stock over the top and add the butter
Cook in a very hot oven for 20-30 minutes
The tops of the potatoes should be golden brown and they should be tender when tested with a skewer


Add cheese to the top in the final 10 minutes of cooking
Any herbs can be added to the dish, try rosemary
Garlic can also be used to add to the flavor
Double the ingredients for a larger serving quantity but place in a 5 cup capacity baking dish


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