Layered Potato Bake with Garlic and Black Pepper

Name: Layered Potato Bake with Garlic and Black Pepper
Cuisine: Israeli
Ingredients: 1.1 kg (2½ lb) small potatoes, peeled and sliced 5 mm (¼ in) thick; 50 g (2 oz) butter or margarine, melted; 50 g (2 oz) butter or margarine, melted; 600 ml (1 pint) hot vegetable or chicken stock; 600 ml (1 pint) hot vegetable or chicken stock; 1½ teaspoons sea salt; 20 grinds black pepper; good pinch of ground nutmeg; 1 clove garlic, crushed or finely chopped

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

The thinly sliced potatoes absorb all the flavours of the stock as they cook, while the top layer crisps temptingly. Use butter and vegetable stock for a milk meal, margarine and chicken stock for a meat meal. To save cooking time, the dish can be started off in the microwave. Cook on full power for 5 minutes, then transfer to the oven.

Ingredients

1.1 kg (2½ lb) small potatoes, peeled and sliced 5 mm (¼ in) thick

Asia
Israel
Side dish
Gluten-free

Method

Preheat the oven to 180°C (350°F/Gas 4). Choose an ovenproof dish about 28 cm (11 in) long but not more than 4 cm (1½ in) deep.

Turn the potato slices into a large bowl of cold water. Melt the butter or margarine. Generously grease the dish with some of the melted fat.