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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Brush a deep 20cm- square baking dish with a little of the oil. Starting with onion and garlic, add alternate layers of onion and garlic and potato, sprinkling each layer with parsley and some seasoning. Top with tomato, if using. Drizzle with the remaining oil and pour over the stock.
2. Cover with foil and bake for 45 minutes. Remove the foil and bake for a further 30 minutes or until tender.

Per serving

273 kcalories, protein 7.8g, carbohydrate 42.1g, fat 9.3 g, saturated fat 1.2g, fibre 3.8g, salt 0.36 g

Latest comments and suggestions

• Shockingpink

  28 April 2008

  Shockingpink commented on this recipe

  This recipe sounds great - but since when has chicken stock been suitable for vegetarians??

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• Joanne

  16 June 2008

  Joanne rated and commented on this recipe

  

  Really good - did this with chicken for a trial run for a dinner party and it was lovely. Will definitely be using again!

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• maria b

  30 September 2008

  maria b rated and commented on this recipe

  

  This is a great recipe. Potatoes crispy on the top, and soft and melting with the onions and garlic underneath. I didn't bother to peel the potatoes, and sliced them thinly by hand. It was still quick to assemble and tolerated being left in the oven an extra 20 minutes, whilst waiting for chicken to cook.

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• Sue

  27 October 2008

  Sue rated and commented on this recipe

  

  Really easy to make. I changed the Chicken stock for Vegetable stock and everybody loved it.

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Ingredients

• 3 tbsp olive oil
• 1 onion , sliced
• 2 garlic cloves , sliced
• 900g Maris Piper potatoes , peeled and very thinly sliced
• 3 tbsp chopped flat-leaf parsley
• 1 tomato , sliced (optional)
• 250ml chicken stock

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Difficulty and servings

Serves 4

Preperation and cooking times

Ready in 1½ hours

Vegetarian

Ingredients

• 3 tbsp olive oil
• 1 onion , sliced
• 2 garlic cloves , sliced
• 900g Maris Piper potatoes , peeled and very thinly sliced
• 3 tbsp chopped flat-leaf parsley
• 1 tomato , sliced (optional)
• 250ml chicken stock

Per serving

273 kcalories, protein 7.8g, carbohydrate 42.1g, fat 9.3 g, saturated fat 1.2g, fibre 3.8g, salt 0.36 g

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