This English dish, also called Lancashire Hotpot, traditionally consists of meat, usually lamb, covered by alternating layers of thinly sliced potatoes and onions and baked with stock. This version of Lancashire Hotpot is made with layers of sliced apple, onion, and potato. By leaving out the meat, this dish becomes a very delicious side that goes with virtually anything.

6 servings

8 ingredients

7 minute prep

  • 3 tablespoons olive oil, plus more for greasing
  • 3 medium yellow onions, sliced into ¼-inch slices
  • Salt and pepper, to taste
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons cider vinegar
  • 1½ pounds Yukon Gold potatoes, sliced into ¼-inch rounds (see Chef Tips)
  • 1½ pounds tart apples (Granny Smith or Pink Lady), peeled, cored and cut into ¼-inch slices
  • 2 tablespoons unsalted butter, cut into small cubes

  1. Preheat the oven to 400 degrees. Lightly grease a 13 x 9 x 2-inch baking pan with a lid. If you do not have a lid, use aluminum foil lined with parchment paper to create a lid. Set aside.
  2. Heat the olive oil in the wide skillet over medium heat. Add the onions and saute until translucent, about 5 to 7 minutes. Sprinkle with salt and pepper, then stir in the rosemary and cider vinegar. Raise the heat to medium-high and cook, stirring occasionally until the onions begin to brown, about 7 to 10 minutes. Be careful not to let the onions burn. Let onions cool slightly.
  3. In a bowl, toss the sliced potatoes and apples with the onion mixture, and sprinkle with some salt and pepper.
  4. Lay the potatoes and apples evenly in the prepared baking pan. Dot with butter, cover, then bake for 25 minutes or until the potatoes are tender. Uncover, then continue to bake for 10 minutes or until well browned on top. Serve.

Chef Tips

Be sure to use waxy potatoes like Yukon Gold to make this. It won’t work as well with Idaho or Russet potatoes. They are too starchy and soft.

Nutrition Facts (per serving)

Calories: 272; Fat: 11g; Saturated Fat: 4g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 6g; Carbohydrates: 41g; Sugar: 14g; Fiber: 7g; Protein: 4g; Sodium: 696mg

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Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

This recipe was originally published on Cook for Your Life. It is used by permission.

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