75
1kg Scotty Brand Potatoes
1 small onion, thinly sliced
A few sprigs of fresh thyme, leaves picked
450ml GOOD QUALITY chicken stock (this is key, you want stock with good flavour)
25g unsalted butter, cut into small cubes
Salt and pepper
Preheat your oven to 180c fan.
Peel the potatoes and slice them as thinly as you can or use a mandolin if you prefer!
Arrange a layer of potatoes on the bottom of a roasting dish, then top with some of the sliced onion, thyme leaves, and salt and pepper.
Continue layering the ingredients to fill the dish, finishing with a layer of potatoes then pour the stock over. Add the cubes of butter to the top of the dish, then cover with tinfoil and bake for 30 minutes.
Remove the tinfoil from the dish and return the potatoes to the oven for another 45 minutes until the top is crispy and the potatoes are cooked all the way through.
Leave to rest for a couple of minutes then serve! Perfect with a Sunday roast, alongside meat or fish, whatever you fancy. Perfect autumnal goodness!
This recipe was created & photographed by The Glasgow Diet.
