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Lyonnaise Potatoes |
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Serves 4
· 450g (1lb) potatoes, scrubbed but not peeled · 2 Large Spanish onions · 1 garlic clove, crushed · 300ml (½pint) skimmed milk · 1 vegetable stock cube · Chopped fresh parsley
Preheat the oven to 200°C, 400°F, Gas Mark 6. Cut the potatoes and onions into thin slices. Place alternate layers of potato and onion slices in a casserole dish, sprinkling a little garlic between each layer.
Heat the milk in a saucepan and dissolve the stock cube in the milk. Pour sufficient milk mixture over the vegetables so that it almost reaches the top layer. Cover and cook in the oven for 45-60 minutes or until tender.
Just before serving, garnish with chopped parsley. |