These potatoes make a great accompaniment to most dinners, quick and simple to prepare with the oven doing all the work for you, rich in potato deliciousness along with caramelised onions and garlic layered between the thinly sliced potatoes that then slowly bake in chicken stock soaking up all the gorgeous flavours.
Prep time 15 minutes / Cooking time 45 minutes
Equipment / medium size roasting tin
Ingredients
(serves 4)
2kg floury potatoes very thinly sliced
1 glug olive oil
1 large onion thinly sliced
4 cloves garlic thinly sliced
25g butter cut into 6 cubes
1ltr chicken stock
Fresh ground black pepper
Pre-heat your oven to 180 C / 356 F. Heat a frying pan medium hot, add the olive oil, onions and garlic and gently fry for 10 minutes, rub one or two of the butter cubes all over the bottom and sides of the roasting tin. Place the thinly sliced potatoes in to the chicken stock and toss to coat well. Place a double layer of potatoes overlapping in the roasting tin, sprinkle over a quarter of the softened onions and garlic, repeat the layers along with a little black pepper finishing with a final layer or potatoes, pour over the chicken stock until just up to the last layer, dot over the cubes of butter and bake in the oven until fork tender, if the top of the potatoes starts to brown up too much place a cartouche of grease proof paper on top.
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