Eating healthily doesn’t mean that you must eschew everything you hold dear from your current diet, far from it!
Instead simple alterations to the preparation of classic dishes such as this traditional French delight allow them to fit snugly into your new lifestyle 🙂
Delightfully cosy, comforting & delicious this is incredibly simple to prep in advance & makes a wonderful centrepiece for a meal. Equally it can whipped up, baked, cooled, portioned & frozen to greet you on a chilly weekday evening as a scrumptious dinner.
- 2kg waxy white potatoes such as Desirée or King Edwards
- 500g red onions
- 1 large bunch fresh parlsey
- 800ml chicken or vegetable stock
- plenty of freshly ground black pepper
- Preheat your oven to 180°C.
- Lightly grease a large casserole dish with coconut oil, you want one that is about 8-10cm deep so that you can build up a good few layers but not too thick that the middle doesn’t cook through before the top over crisps!
- Wash the potatoes well and slice them lengthways (rather than across their shorter side) you’re looking for about 2-4mm thick slices preferably. Finely slice the red onions and chop the parsley then you’re ready to get building.
- Start with a single layer of potatoes, slightly overlapping the pieces so that when you cut slices they don’t fall apart. Scatter over some red onions, season with pepper and sprinkle liberally with parsley then repeat! Keep going until you’ve built up your layers, finishing with a layer of potatoes (try and keep some of your best slices for the top layer).
- Gently pour the stock over your creation so that it comes up to about 2mm below the top then carefully transfer to the oven and bake for 45-55 minutes until gorgeously golden and bubbling. You may wish to put your dish on a baking tray to make this transfer, and removing it from the oven later, easier.
- You can either serve it immediately or leave it to go cold and reheat in a hot oven for 25 minutes when you need it. Portions will freeze well and keep for up to 3 months.