This is a dish that in its rustic simplicity carries such a flair of elegance.  It accompanied many dishes from Mrs. Padmore’s kitchen, as it is the perfect garnish for fish, meats and roasts.

The preparation is ridiculously simple and the outcome rather fair and virtuous!  This is my take on the usual Pomme de Terre Boulangere.

When your guests sample this dish, they will realize there’s something extraordinary and elusive about the flavor that will bewilder them.  None would be the wiser that it was a splash of good old dry sherry.

1 ½ LBS of white potatoes – unpeeled and cut into 1/8” slices

3 bay leaves – cut in half

½ large sweet onion – sliced

¼ cup of very dry sherry

¼ cup of chopped fresh parsley

2 TBSP of olive oil

2 TBSP of chicken stock

2 – 3 TBSP of butter

Kosher salt and fresh cracked pepper



Coat a rectangular oven dish with some olive oil.  Place a layer of the potatoes on the bottom, slightly overlapping themselves.  Season them with the salt and pepper, place some bay leaf halves on top and put a layer of the sliced onion.  Drizzle some olive oil and repeat with another layer of potatoes doing the same thing.  Drizzle a bit more olive oil, 2 TBSP of chicken stock and scatter pads of butter on top.

Bake them for about 20 minutes.  Take them out of the oven, cover with foil and bake an additional 20 minutes until the potatoes are soft.

Remove from the oven, increase the temperature to 450F.  Drizzle the sherry over them, add the parsley and cover again with the foil and bake an additional 10 minutes until the potatoes have absorbed the sherry.

Sprinkle with additional parsley before serving.



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