About this recipe:Potatoes are filling, comforting, cheap and versatile. this leave-to-cook dish is just as good for a mid-week supper as for a dinner party.
700g potatoes, peeled and thinly sliced
3 garlic cloves, crushed
2 tsp chopped fresh thyme
100ml vegetable stock
salt and freshly ground black pepper
sprigs of fresh thyme to garnish
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Method Prep:10min › Cook:45min › Ready in:55min
Heat the oven to 200°C (gas 6). Mix the potatoes with the garlic and thyme, season with salt and pepper, then spread evenly in a 1 litre greased baking dish (or four individual ovenproof dishes).
Pour over the stock and dot with knobs of butter. Put in the oven and bake for 45 minutes or until the potatoes are tender and golden on top. Serve hot, garnished with sprigs of fresh thyme.
The quickest way to slice potatoes thinly is using the slicing disc on a food processor, if you have one. Alternatively, use the smooth cross blade on a box grater. * Charlotte or Pink Fir Apple are good potato varieties for this dish as they have firm flesh and hold their shape well when cooked. * Serve with grilled meat, fish or a casserole.