Back in my day, potatoes were just boiled and placed on your plate like friendless rocks. "HUNGER is the best sauce!" Dad would gleefully say. These days, everything is better - even the potatoes - and here we prove it (Peter).
Rosemary Potato Casserole
Ingredients3 pounds potatoes
Fresh Rosemary (chopped to about 4 or 5 heaped tablespoons) 1 onion (2 - if you're fan) 1 cup milk 2 cups chicken stock Pepper and salt 
Probs any taters will do but we like Yukon Gold - yellow fleshed tubers that hold their form well when cooked.
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Method1. Wash and peel potatoes. Cut off eyes, bruises and any green bits.
2. Slice potatoes into 1/8" inch slices. (Try docking one end - then standing potato on flat end to cut.) 
3. Slice and chop onion. Chop Rosemary.
4. Assemble casserole by layering potatoes, then onions, rosemary, pepper and salt and repeating for three or four layers. 
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5. Mix together milk and chicken stock (use shop-bought chicken stock or water and chicken stock cubes). Pour into dish, filling up to about half way. Discard any excess.
6. Finish with a garnish layer of onions and rosemary - you could use some full leaves for this. Also, slice some butter on top (maybe 1 oz - or 2 tablespoons). 
Bake at 350 F for around 1 hour - or until potatoes are perfectly cooked.
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