1 kg (35.27 oz) potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
400 g (14.1 oz) Peppadew® Green Pepper and Garlic Pasta Sauce
Bunch of finely chopped flat-leaf parsley
500 ml (16.91 oz) hot chicken stock
Grease a small deep baking dish (about 10x20cm).
Build up layers of potato and onion, spooning over some of the Peppadew® Green Pepper and Garlic Pasta Sauce and sprinkling parsley as you go.
Pour over the chicken stock to just cover the potatoes, then bake in a 180°C oven until tender, about 1 hour, topping up stock as needed.
If the top layer starts getting too dark, cover with foil and continue baking until done.