Layered potato and onion bake

Oh, how nice that it's Friday! I'm finally home from work and have time to post something again. I haven't been too productive with blogging yet in May, so I'm really wanting to improve that. I've eaten out a few times and otherwise just cooked my basic weekday grub, so there hasn't been much to post about.

I'll end this week with a layered potato and onion bake, just a simple weekday meal, which however needs a little bit time to get really tasty. It's nice when the potato slices on the surface are crispy and the lower ones are nice and soft. The thinner you can slice the potatoes, the better. A mandoline would be really handy for this, unfortunately I had to use a peeling knife, but got there eventually. I hope you'll like this vegan recipe.

Ingredients

2 large onions

3 garlic cloves

Olive oil

1 kg potatoes

400 ml vegetable stock

Salt to taste

Ground black pepper to taste

Thyme to taste

Rosemary to taste

Method

Slice the onions into half rings and the garlic finely. Fry them in olive oil until browned and soft.

Cut the potatoes into very thin slices, a sharp peeling knife is a good helper for this or a mandoline of course.

Heat the vegetable stock and season it with salt (if needed), ground black pepper, thyme and rosemary.

Layer the potatoes into a large oven dish and put some onions and garlic between each layer and pour some of the hot stock over it.

Cover the oven dish with foil and bake at 200 C for about one hour and with the cover off for about 25 minutes until the potatoes are soft and the surface is browned.

Let the bake rest on the counter at room temperature for about 30 minutes before serving, then it will get its firm and lovely texture and won't be too hot for eating.

Enjoy and have a good weekend!

Your VegHog