Boulangere Potatoes

1kg potatoes
1 large onion
2 tbs parsley, finely chopped
2 cups hot chicken stock
25g butter, cubes

Serves 6

Preheat oven to 180*
Thinly slice potatoes and onion and layer in baking dish, sprinkling parsley, salt and pepper between each layer.
Finish with layer of potato.
Pour stock over top and dot with butter.

Bake, covered with foil on middle shelf for 30 min, then remove foil and lightly press down o. Potatoes to keep submerged in stock.
Bake for another 30 minutes or till potatoes are tender and top golden brown.

From Taste of Italy.