800g potatoes
400g medium onions
3 cloves of garlic
a small bunch of fresh parsley
olive oil
sea salt and freshly ground black pepper
1/2 l sour cream
2 knobs of butter

Preheat your oven to 200°C.

Peel and finely slice the potatoes. Peel, halve and finely slice the onions and garlic.

Chop the parsley leaves, discard the stalks.

Pour a 2 tbsp of olive oil into a large, hot pan with the garlic, parsley and onions. Slowly fry for 10 minutes, or until the onions are soft and lightly golden.

Take off the heat and add a good pinch of salt and pepper.

In a large baking dish place a layer of potatoes, a sprinkling of salt and pepper, and a layer of onions. Cover with 3-4 tbsps of sour cream.

Continue, repeating until you’ve used everything up, but try to finish with a layer of potatoes on top.

Pour the rest of sour cream over the top.

Pour in the hot stock to just cover the top of the potatoes.

Break up the butter and dot over the sour cream. Rub some foil with olive oil, place it, oil-side down, over the dish and seal tightly.

Place in the preheated oven for 45 minutes, then remove the foil, push the potatoes down and return to the oven for a further 20 to 40 minutes, or until golden and crisp.