Light Boulangere Potatoes

• 2 lbs potatoes
• 1 large sweet onion
• 2 tablespoons finely chopped parsley
• 3 cups chicken stock (about 2 cans, or veggie stock if you're vegetarian)
• 2 tablespoons butter (I don't use any)

1. Set rack in middle of oven and heat oven to 350 degrees .
2. Peel and slice potatoes and onion; thin is good.
3. In a shallow casserole dish, make a layer of the potatoes and onions; sprinkle parsley, and grind some sea salt and black pepper on each layer.
4. Repeat, finishing with a layer of potatoes.
5. Pour on stock and dot with butter.
6. Bake for 30 minutes at 350 degrees , covered with aluminum foil.
7. Remove foil; make sure potatoes are covered with stock; if not, gently push into stock.
8. Bake 30 more minutes, or until potatoes are tender and top layer is golden brown.

potatoes, sweet onion, parsley, chicken stock, butter

Taken from www.food.com/recipe/light-boulangere-potatoes-40693 (may not work)