Ingredients:
750g-1kg of Potatoes, peeled
3-4 cloves of garlic
350ml lamb stock
Salt & Pepper
Olive Oil
(rosemary optional)
1. Finely slice your potoes and garlic. If you have a mandoline, this is quick and easy, otherwise it's a pretty fiddly task. Use a bowl of water to keep the slices of potato going brown if you're gonna take a while to slice em all.
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2. Get a large baking dish and put some olive oil in the bottom. LOOK IT'S OIL IN A DISH.
http://i250.photobucket.com/albums/gg275/goonerfan/IMG00122-20110518-1428.jpg
3. Layer the ingredients in your baking dish: start with a layer of potatoes, then dot with some of the sliced garlic, then gently pour little drops of stock on top (enough to coat the potatoes, but you don't want them swimming in it), then sprinkle with salt and pepper (and some rosemary if you are using it).
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4. Repeat step 3 until you have used all the potato, garlic & stock.
5. Drizzle(!) a bit of olive oil over the top and it's ready to go into the oven:
http://i250.photobucket.com/albums/gg275/goonerfan/IMG00129-20110518-1455.jpg
6. Let them cook for an hour at 180-190C, turning the bits of potato on top to stop them getting too burnt
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