Spoon Food
These gorgeous stock infused potatoes are a dream to eat, creamy, silky and so satisfying, I only make these in small portions as I wouldn’t stop eating them if there was more!
Prep time 10 minutes / Baking time up to 1 hrs
Ingredients
(serves 2)
2 large King Edward potatoes
1 Spanish onion thinly sliced
2 cloves garlic chopped
2 sprigs of thyme chopped
Olive oil
50g grated Parmesan
500ml chicken or vegetable stock
Salt
White pepper
Pre heat your oven to 220 C / 420 F.
Peel and as thin as you can slice the potatoes or use a mandolin (if you dare!). Soak in water to wash off some starch, heat a little oil in a pan and gently soften the onions without colouring them for around 5 minutes. In your baking tin add a little oil then layer the potatoes first, next some onions, garlic, thyme, salt and pepper then Parmesan, repeat until the baking tin is full, finish with a layer of potatoes, add stock to just cover the potatoes and top with grated Parmesan.
Turn the oven down to 200 C / 390 F and place the potatoes in the oven and bake for 50 - 60 minutes until fork tender and golden, then enjoy.
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