Ingredients:
2 lbs potatoes
1 large sweet onions
2 tablespoons finely chopped parsley
3 cups chicken stock ( about 2 cans, or veggie stock if you’re vegetarian)
2 tablespoons butter ( I don’t use any)
Directions:
Set rack in middle of oven and heat oven to 350F.
Peel and slice potatoes and onion; thin is good.
In a shallow casserole dish, make a layer of the potatoes and onions; sprinkle parsley, and grind some sea salt and black pepper on each layer.
Repeat, finishing with a layer of potatoes.
Pour on stock and dot with butter.
Bake for 30 minutes at 350F, covered with aluminum foil.
Remove foil; make sure potatoes are covered with stock; if not, gently push into stock.
Bake 30 more minutes, or until potatoes are tender and top layer is golden brown.
Servings: 4-6
Time preparation: 15 min.
Time total: 75 min.