Recipe: Scalloped Potatoes1 Mar 2012
Serves 6 to 8
3 medium sized onions
300ml chicken stock
250g butter - melted
2 tbsp freshly chopped parsley
Salt and freshly ground black pepper
Preheat oven to 180°C. Peel the potatoes and onions and slice very thinly. Grease an ovenproof dish (I use a lasagne dish). Make layers of potato and onion, starting with potato and top with onions.
Bring the chicken stock to a boil and pour over the potatoes. Then brush the top with the melted butter. Cover with foil and cook for one hour approximately.
Remove the foil and cook for another 30 minutes or until cooked through and lightly brown and crisp on top. Sprinkle with chopped parsley and serve hot.
Variations on this recipe:
1. Substitute cream and milk for the chicken stock for a richer creamy dish - perfect for a dinner party.
2. For more elegant fine dining, make individual serving stacks in small oven proof dishes with same layering and recipe.
3. Substitute a layer of grated cheese instead of brushing with melted butter.