Instructions: Boil the potatoes whole in their skins in salted water on the boiling plate until only just done.

Drain and leave to cool.

Bring the chopped onion to the boil in salted water on the boiling plate cover and transfer to the floor of the simmering oven for 10 minutes.

Drain really well then return to the saucepan and add the butter.

Peel and coarsely grate the cold potatoes then combine with the onion and butter. Season well.

Divide into about twelve oneportionsized mounds and place either on lift off paper or on a greased baking sheet.

Bake on the floor of the roasting oven until pale golden brown about 20 minutes.

This recipe can be cooked in one large dish for family occasions when the cooking time will of course be longer about 25 minutes. For a dinner party make either one portion sized mounds or smaller ones if liked. Cook ahead then reheat for 5 minutes in the roasting oven.

Serves 6

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