These potatoes are delicious served with Sausage and Bean Hot Pot.

Ingredients

• 1 leek, trimmed and finely sliced
• 1 tsp minced garlic
• 1 tblsp chopped fresh thyme or 2 tsp dried
• 800 grams starchy potatoes, peeled and finely sliced
• 2 tblsp melted butter
• 3/4 cup chicken stock

Method

1. Heat a dash of oil in a medium-sized frying pan and gently cook the leek and garlic for 2-3 minutes or until the leek wilts. Add the thyme and season well with salt and pepper. Set aside.
2. In a well-greased casserole (or oven-proof dish) layer the sliced potato and leek mixture beginning and ending with potato. Brush the top layer of potato with the melted butter. Pour over the chicken stock. Season the top with freshly ground black pepper.
3. Bake uncovered at 180°C for 1 hour until the potatoes are tender and most of the liquid has been absorbed.