Instructions:
Use a large oven-proof dish with a lid or have plenty of foil to hand and pre-heat the oven to 120C.
Start with the onions on the bottom and layer the vegetables into the dish, seasoning well with salt, pepper and fresh herbs as well as a drizzle of olive oil between each layer.
Layer the potatoes on top – you want at least 3 layers of potato with plenty of nobs of butter between each layer – season well and then pour over the stock, then cover or wrap tightly with foil and bake in the oven for at least 3 hours if not longer.
Remove the foil, turn up the heat and let the potatoes brown for 15 minutes before serving.
Resource: belleaukitchen.com
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