Ingredients

2 medium onions, thinly sliced

1 kilogram potatoes, peeled, very thinly sliced

2 cup (500ml) vegetable stock

2 tablespoon thyme or rosemary leaves

1 tablespoon olive oil

Method

1.Preheat oven to 180°C (160°C fan-forced). Lightly spray a 28cm x 20cm baking pan with cooking oil spray. Drop onion into a medium saucepan of boiling water on high heat for 2 minutes. Drain and set aside.

2.Place a layer of potato in base of prepared pan. Top with a little onion, pour over a little stock and scatter with a little thyme or rosemary. Season to taste.

3.Top with another layer of potato, a little more onion, stock and herbs and season to taste. Repeat until all ingredients are used.

4.Drizzle with olive oil and cover with baking paper and foil. Bake for 1 1/2 hours, until potatoes are very tender. Increase heat to 240°C (220°C fan-forced).

5.Remove foil and paper and bake for another 20-30 minutes, until golden. Serve with roast lamb or chicken, or grilled meats.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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