Mary Berry's four-ingredient potato dish that pairs 'perfectly' with roast chicken

Peeling potatoes
-Credit: (Image: Getty Images/iStockphoto)


If you're a big fan of a Sunday roast, you'll know that it's not just all about the meat. The classic family meal can be made so much better with the perfect side dishes in accompaniment.

And you really can't go wrong with potatoes - but if you want to try something a little different to roasties or boiled spuds, then Mary Berry has the recipe for you.

The baking legend's recipe for scalloped potatoes is said to pair perfectly with roast chicken - and even better, it only requires four simple ingredients.

The Express reports that this recipe was first shared in Mary Berry's Cook and Share cookbook, along with instructions on how to prepare the chicken too.

The potatoes and the meat go in the oven at the same time, making this a very fuss-free recipe - ideal if you're cooking for a big crowd.

Here's everything you need to make this tasty side dish, which serves eight people. You can read the full recipe here, which includes instructions on how to prepare the chicken.

Mary Berry's scalloped potatoes

Ingredients

  • 1.2kg (2lb 12oz) peeled potatoes, very thinly sliced into discs

  • 1 onion, thinly sliced

  • 55g (2oz) butter, cut into cubes, plus extra for greasing

  • 600ml (1 pint) chicken stock

Method

  1. Grease a shallow 1.8 litre (3 1/4 pint) ovenproof dish with butter and preheat the oven to 200C.

  2. Arrange a layer of sliced potato in the base of the prepared dish. Scatter the onion and a few cubes of butter over the top and pour in a little stock. Season well and repeat the layers, including the stock, finishing with a layer of potato. Cover the dish with buttered foil.

  3. Pop the potatoes in the oven and roast for about an hour and a half, removing the foil after 45 minutes.

  4. Once they are tender, remove from the oven, and cover with foil until you're ready to serve.

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