Written by Phil on 8:00 am
- 1kg potatoes,
- 1 Large onion
- 2 fat cloves of garlic (or you can miss this out if you are not a fan)
- 2 tbsp chopped parsley,
- 500ml of hot chicken or vegetable stock
- Some butter
Firstly, thinly slice the potatoes, onions and garlic.
Start layering the ingredients into a large oven to table casserole dish, and as you go, add a sprinkling of salt, pepper and parsley into the layers, don’t worry about it looking pretty until you get to the last layer and then neatly overlap the slices of potato so they look attractive.
Pour over the hot stock and dot the top with butter.
This is going to cook for at least an hour at 180°c, the first half hour under a little foil and the rest of the time uncovered until the top is golden brown.
Serve piping hot there and then (or if you’re making in advance, the dish can easily be reheated in the oven just before you want to serve it).