Autumn has arrived…rain, cold in the morning and during nights, grey days….
Last weekend we lit a fire for the very first time of the season. This season asks for comforty food. I have prepared this roasted potato stew and served it with grilled romaine lettuce. Yum!
You can also serve this with a piece of grilled veal or a fish fillet, but keep in mind it is quite heavy and can perfectly be served as a vegetarian dish. If you really like some meat, just add some bacon or parma ham or I can even imagin a wintery dish with seared ground meat and make some kind of hachis parmentier’.
I think of this stew as a healthier and easier to prepare recipe than the traditional Gratin Dauphinois my father used to make. I have replaced the cream by stock and added some extra flavors such as onions, parsley and bay leaves.
- 1kg potatoes, peeled and sliced
- 500 gr white onions, peeled and sliced
- 1l vegetable or chicken stock - I used Lacroix
- 2 handfuls (flat) parsley
- 2 cloves garlic, peeled and sliced
- olive oil
- 3 bay leaves
- Preheat your oven to 200°C.
- Heat a large pan and add some olive oil. Gently sear the garlic, onions and parsley for 15 minutes until everything is tender.
- Season with some pepper and salt.
- Grease a baking dish with olive oil and start layering with the slices of potato. Season with pepper. Add a bay leave.
- Next add some of the onion mixture and cover with another layer of potato slices. Add a bay leave.
- Continue until you are out of potatoes and onions.
- Season with pepper and a little salt. You can also add thyme and rosemary for extra taste if you like.
- Add the stock to the pot of veggies and make sure everything is covered.
- Cover with a greased baking paper for 40 minutes.
- Uncover and bake for another 50 minutes.
- You might have to much stock, just drain the excess stock and bake for 10 more minutes for a crispy crust.
- Serve with a salad or some meat.