Preparation time is 25minutes
Cook time is 50minutes
Total time is 1hours 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 50grams butter
- 6 onions, sliced
- 900grams all-purpose potatoes, peeled and cut into 5mm slices
- 3 cloves garlic, sliced
- 3 cup vegetable stock, hot
- 1 pinch salt
- 1 pinch freshly ground black pepper
Nutrition per serving
1320kJ / 315Cal
1320 Kilojoules or 315 Calories
15% of daily energy intake*
Protein
9.3grams
Fat
10.6grams
Carbs
40.0grams
Sugars
11.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Preheat the oven to 200°C. Melt the butter in a large pan, add the onions, and cook, stirring often, for 10 minutes, or until soft and translucent. Add the potatoes, garlic, and stock, and season with salt and black pepper. Stir well, then cover and simmer for 5-6 minutes, or until the potatoes start to soften but still have a bit of bite to them.
Step 2 of 2
Transfer the mixture to a shallow 2.3L ovenproof dish and cook for 40-50 minutes, or until the potatoes are tender and most of the stock has been absorbed. Serve with roast beef.
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