One of my favourite recipes from Curnonsky, "the prince of gastronomes" late 1800s -
Pommes de terre en robe de chambre du Blesois -
3/4 lb fat pork
4 1/2 lb washed potatoes (maris piper or large edwards are good)
Dice the pork.
Cut the potatoes into discs without removing the skin.
Put a layer of pork in a cast iron casserole, followed by a thick layer of potatoes.
Add further alternate layers, seasoning with salt & black pepper.
Cover & bake for 2 hours at about 160, until a knife goes right to the bottom.
Easy!
You get tasty steamed spuds at the top, and virtually fried spud at the bottom. I sometimes add a bay leaf, and a few drops of good stock.