I was doing a roast chicken and wanted a nice potato dish to go with it. But everything I looked at has masses of cream and/or butter. Shockingly bad for the diet. BUT. This dish is low-fat and tasty and relatively easy to do. It takes a little concentration but once it’s in the oven it just sits there and cooks itself, no bother.
4-5 largish potatoes
2 or 3 cloves of garlic (I used 4 and it was too much. Yes, it is possible to have too much garlic.)
1 onion or a couple of shallots
4 bay leaves
Chicken stock (I used a tub of fresh stock bought from the supermarket. If you are better than me and have stock you made, then I congratulate you. If you want to use a stock cube, I promise not to tell anyone.)
Peel the potatoes. If you have a fancy machine for slicing things thinly, such as a mandolin, then use that and slice the potatoes thinly. If, like me, you like to live by your wits, use that magical kitchen implement – a sharp knife. It’s actually suprisingly easy to thinly slice a potato. I will admit that I did have to discard the ends of the potato though, I’m not risking chopping off my fingers for the sake of a few more slices. Not even I am that dedicated.
Also thinly slice the onion and garlic.
Pre-heat the oven to 180/360/gas mark 5.
Now layer the potatoes in the bottom of the dish, and sprinkle some of the onion, garlic and bay leaves on top, thus:
Season with salt and pepper and continue to layer the potatoes, garlic, bay and onion, ending with the potato on top.
Now pour on the stock so it comes up level to the top layer of potato. I didn’t have enough stock so just topped it up with water. The world did not collapse at this improvisation, although I’m sure it would have been even nicer had I used 100% stock.
Pop the dish in the oven on the highest shelf, and leave it there for about an hour. When it’s ready, it’ll be tender when prodded with a knife and collapsing into the stock.
This dish is very forgiving and will stay in the oven longer if you haven’t quite timed it right. Lovely.