Another interesting and low-effort way of cooking potatoes.

Peel three or four decent-sized potatoes, then cut them into slices about 1/8 inch (3mm) thick. Peel a large onion, and slice similarly. (Use a large knife!)

In a large oven-proof dish (ceramic or pyrex), put alternate layers of potato and onion, finishing off with a layer of potato.

Dissolve a chicken stock cube in half a pint of boiling water, and pour over the potato. The liquid should not quite cover the layers of vegetables - add a little more boiling water if necessary. Sprinkle with a little salt (not too much, since stock cubes are often quite salty) and lots of freshly-ground black pepper.

Place in a pre-heated oven at 175C (Gas Mark 5), or at 200C (Gas Mark 6) on the bottom shelf. Cook for about one and a half hours. The onions and potatoes will have softened nicely, and the chicken stock more or less completely evaporated.

Serve from the oven dish at the table. Careful - it will be very hot!