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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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• cookingforgirls

  30 September 2008

  cookingforgirls 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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• Beryl

  23 January 2009

  Beryl rated and commented on this recipe

  

  Excellent and easy. Served with steamed fish and spinach it was delicious. Used vegetable stock on this occasion but will be using chicken stock next time.

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• buttons

  23 February 2009

  buttons commented on this recipe

  This was the first time I had cooked potatoes like this and thought they were fantastic. A definate must with any dish

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• Heather

  07 April 2009

  Heather rated and commented on this recipe

  

  DELISH! Fresh herbs made all the difference as made it the first time with dried!! Looked great when served as per tip with a cutter V restaraunty!

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• Sarah

  12 May 2009

  Sarah commented on this recipe

  Anyone know where to buy a potato cutter?

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• Pickled Pepper

  06 June 2009

  Pickled Pepper commented on this recipe

  This was a great success. I think next time I may substitute rosemary for the parsley

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• Lornstar

  28 July 2009

  Lornstar rated and commented on this recipe

  

  Delicious! I served this with steak and fresh veggies - its good because its not as rich and doesnt feel as naughty as dauphinois potatoes. I had to cook it for 30 mins longer in the oven than it suggests though. Will definitely make it again

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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

Preparation and cooking times

Ready in 1½ hours

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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