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Drizzle the remaining 1 tbsp of oil over the top layer.
Bake:
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for another 10 minutes, or until the top is golden and the potatoes are tender.
Garnish and Serve:
Sprinkle chopped parsley over the casserole before serving.
Serving Suggestions
Pair with roasted chicken or grilled fish for a complete meal.
Serve alongside a fresh green salad for a light and balanced dish.
Enjoy as a hearty vegetarian main with crusty bread.
Cooking Tips
Use a mandoline slicer for evenly thin potato slices to ensure even cooking.
Substitute sweet potatoes for a sweeter twist on the recipe.
Add grated cheese between the layers for extra indulgence.
Nutritional Benefits
Potatoes: High in potassium, fiber, and vitamins C and B6.
Onions: Packed with antioxidants and known for their anti-inflammatory properties.
Parsley: A good source of vitamins K and C.
Dietary Information
Gluten-free and vegetarian (if using vegetable broth).
Easily adaptable for vegan diets by substituting oil for butter or ghee.
Nutritional Facts (Per Serving):
Calories: ~210 kcal
Protein: ~4 g
Carbohydrates: ~35 g
Fat: ~6 g
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 180°C (350°F) until warmed through.
Why You’ll Love This Recipe
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