Recipe by NotQuiteVegetarian
Layers of potato and onion cooked in butter and stock. A delicious savoury potato dish that makes a great accompaniment to meat, fish, or vegetarian dishes. To make the dish more substantial, add some grated cheese, sprinkled over the top just before you bake it. The chilli flakes are optional! Adapted from "Potato - a celebration of the world's most versatile vegetable", by Alex Barker and Sally Mansfield
Top Review by Fairy Nuff
I liked this a lot, partner was less enthusiastic as he thought it had too much onion. I actually only used one onion, knowing that two would be too much for him. I didn't use the 50g butter (also there are no instructions with what to do with the butter but I guess that it is chopped and dotted on top of the dish) instead I grated some cheese over the top. Next time I make this I'll reduce the onion again as I think it is a great and relatively healthy way to serve potatoes. Thanks for the recipe!
- butter, for greasing dish
- 450 g potatoes, very finely sliced
- 2 onions, finely sliced into rings
- 2 garlic cloves, crushed
- 50 g butter, diced
- 300 ml vegetable stock
- 2 tablespoons chopped fresh parsley
- 1 small dried chili, snipped into flakes (optional)
- sea salt
- fresh ground pepper
Directions See How It's Made
- Preheat oven to 180 degrees.
- Grease base and sides of 1.5 litre ovenproof dish.
- Line dish with some of the sliced potatoes.
- Scatter some onions and garlic on top.
- Season to taste.
- Layer the remaining potatoes and onions, seasoning between each layer.
- Push vegetables down into dish and sprinkle with chilli flakes.
- Pour stock over and bake in oven for 1.5 hours, covering with foil after 1 hour if top starts to over brown.
- Serve with parsley and plenty of salt and pepper sprinkled over the top.