Ingredients
900g Potatoes (cut into thinish slices)
1 Tablespoon Oil
1 Onion (sliced)
2 Cloves Garlic (chopped)
6 Sundried Tomatoes (cut into slices)
1x400g Can Artichoke Hearts (drained and halved)
250g Ricotta Cheese
4 Eggs (beaten)
2 Tablespoon Milk
50g Parmesan Cheese
3 Tablespoons Fresh Thyme (chopped)
Equipment
1 SHARP Knife
1 Choppig Board
1 Pan (half full with boiling salted water)
1 Frying Pan
1 Spatula
1 Ovenproof Dish
1 Mixing Bowl
1 Fork
The Good Bit
- Pre heat your oven too 190c 375f gas 5, now cook your potatoes in the boiling water for 5-6 minutes until just tender, at the same time fry off your onion and garlic in the frying pan with a splash of oil until they just turn soft 3-4 minutes.
- Add the tomatoes to the onion and fry for a further 2 minutes whilst you start to place a layer of the potato slices in the bottom of your ovenproof dish, then add a layer of the onion mixture followed by a layer of artichokes and ricotta.
- Repeat this layering until you have run out of ingredients, finish with a layer of potato on top, beat togeter the egg, milk, half the parmesan, thyme and season with salt and pepper, pour this mixture over your potatoes and then sprinkle on the remaining cheese and bake for 20-25 minutes. Serve.
Serves 4
