This is really easy to assemble and can be made well in advance for cooking later. For a really special variation, add some soaked dried pocini to the potatoes and sprinkle the top with grated cheese.
1 onion, finely chopped
1 leek, washed, trimmed and finely chopped
2 garlic cloves, crushed
salt and freshly ground black pepper
1/2 pint hot vegetable stock (or stock and milk)
1 tbsp finely chopped parsley
Peel the potatoes and slice them thinly lengthways. Cover the base of a well-buttered ovenproof dish with a layer of potato slices.
Sprinkle some of the chopped onion and leek over the potatoes, then scatter a little garlic and seasoning over the top. Continue layering up in this way until all the vegetables are used up, finishing with a layer of potatoes.
Pour the hot vegetable stock slowly over the potatoes so that it all sinks in. If wished, you can now cover the potato bake with some foil and set aside in a cool place until needed.
When ready to cook, dot the top with butter, and bake in a preheated over at 180C, 350F, Gas Mark 4 for 30-40 minutes until the top is crisp and golden. Sprinkle the potato bake with chopped parsley before serving.
I really, really wanted to add sour cream over the top of this when it was done, it felt like it was crying out for it. But that might be my love of sour cream getting the better of me. It was ok, but a little bland, it felt like it needed something, the cheese ought to be part of the recipe next time.
What's amazing me as I go through the recipe books is how many times I've eaten really repetitively when I've had these stock items in the fridge & cupboard all along. It's nice to find new things to eat, I'm just surprised it's taken this long.