1.5kg potatoes, peeled and thinly sliced
2 onions, sliced
2 garlic cloves, thinly sliced
2 tbsp fresh rosemary leaves, chopped
Salt and black pepper
400ml vegetable stock
50g Parmesan (or vegetarian alternative), grated
- Preheat the oven to 180°C/160 ̊C fan/gas mark 4. Grease a 20x30cm baking dish with butter.
- Arrange a layer of sliced potatoes over the base of the baking dish, followed by some of the sliced onions, garlic and rosemary. Add some salt and black pepper. Keep alternating layers in this order, lightly seasoning each layer and ending with a layer of potatoes that slightly overlap each other.
- Pour over the stock and season the top layer of the potatoes with a little salt and pepper. Scatter over the grated Parmesan.
- Dot the butter all over the top of the potatoes. Bake for one hour or until the top is golden and the potatoes are soft when pierced with a knife. Allow to stand for five minutes before serving.
258kcals, 7g fat (4.6g saturated), 44.7g carbs (5.1g sugars), 7.4g protein, 7.3g fibre, 0.39g sodium