Ingredients
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
Method
Preheat oven to 180 degrees.
Grease base and sides of 1.5 litre ovenproof dish then
line it 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.