- 4 or 5 Potatoes, sliced thinly
- Maldon sea salt and black pepper
- 4 Cloves garlic, crushed
- 1 Onion, thinly sliced
- 4 Bay leaves
- Chicken or vegetable stock
Jumble the potatoes in a shallow baking dish with the salt and pepper, garlic onion and bay. Spread them out in the dish so they are evenly distributed.
Pour over enough stock to just come level with the top layer then bake in a pre-heated oven (180C) for an hour or so until they are tender and the stock has been absorbed into them.