Scalloped Potatoes

When we had our son, my mother-in-law Alana made a beautiful scalloped potato for us - an Ottolenghi recipe. Not only is this a simple recipe, but it also symbolises family and the power of supporting others. This is my version of that recipe.

Ingredients

Scalloped potato

• Potatoes: 4 medium potatoes (~400 g). Ideally pick a potato that is good for baking like yukon gold

• Sweet potato: 1 large sweet potato (~400 g)

• Olive oil: ~4 tablespoons

• Dried oregano: 1 teaspoon

• Chicken stock: 1 cup

• Salt and pepper to taste

Chimichurri 

• Oregano: Several sprigs, chopped

• Parsley: Several sprigs ,chopped

• Chilli, birds eye: 1, chopped 

• Olive oil: ~4 tablespoons

• Red wine vinegar, ~2 tablespoons

• Salt and pepper to taste

Method

1. Pre-heat the oven to 180C.

2. Peel potatoes and slice into roughly 1/4 cm slices.

3. Peel sweet potato and slice into 1/2 cm slices. These need to be thicker as the sweet potato will soften more than the potato when cooked.

4. Coat the sweet potato and potato slices in 2 - 3 tablespoons of olive oil and crushed dried oregano. 

5. Layer the sweet potato and potato slices in a circular fashion in an oven proof pot. Pour the chicken stock into the pot. Drizzle olive oil over the potatoes and season with salt and pepper to taste.

6. Bake for ~30 mins with the lid on. Potatoes should be cooked through. Remove the lid and bake until golden and the chicken stock has evaporated.

7. Whilst the potatoes are cooking, prepare the chimichurri by mixing all of the ingredients together.

8. Serve the potatoes with chimichurri on top.