|8.00||potatoes — medium, peeled and thinly sliced|
|2.00||onion — peeled and thinly sliced|
|5.00 ml||sea salt — coarse|
|freshly ground black pepper|
|60.00 ml||fresh parsley — chopped|
|30.00 ml||garlic — cloves, chopped|
|250.00 ml||stock — chicken|
Layer potatoes and onions in a greased 24-26 cm diameter or 2 litre ovenproof dish. Sprinkle each layer with seasoning, parsley and garlic, and dot with butter.
Pour stock or water over, cover and bake at 180 ºC for about 45 minutes, or until potatoes are crusty and liquid has evaporated.
Remove cover and continue baking until crusty on top, about 10 minutes. Alternatively, place the uncovered dish under a preheated grill until crisp.