Peel and slice potatoes thinly, I used the thick
slice attachment in a food processor. It can be done with a knife of
course.
Wash the sliced potatoes in clean water to remove
most of the starch and drain.
Grease the dish with a spray of "One Cal Olive
Spray" or similar spray such as "PAM" Canola Oil spray.
Place a layer of potato in the dish, season with
sea salt, black pepper and dried mixed herbs.
Place another layer of potato and season with sea
salt, black pepper and dried mixed herbs.
Continue this until all the potatoes are used up.
Go easy on the salt, you don't need this dish to be over salted.
Finish the top layer by seasoning with sea salt,
black pepper and dried mixed herbs.
Drizzle some olive oil over the top.
Pour over half a pint of chicken stock. (I made
this with a Knorr Chicken Stock Cube and ½pint boiling water).
Cover with foil and bake in the centre of the oven
for one hour (Gas mark 6 or 375F).
After one hour, uncover and cook for a further 30
minutes or until the potatoes are done and the top layer is
browned.
At this stage, all the chicken stock should have
been absorbed.
Remove from the oven and serve with your choice of
meat and vegetable.
