Ingredients
- 1 kg potatoes – ba-ta-tes
- 1/2 cup Parmesan cheese, grated – gib-na bar-me-zjan
- 1 cup chicken broth – mara-et fi-rakh
- 2 small onions – ba-sal
- 3 tbsp butter, in small pieces – zeb-da
- 2 tbsp corn oil – zeit dor-a
- 3 tsp dried thyme – za’tar
- 1/4 kg black olives, sliced – za-toon is-wid
- salt and pepper – malh and fel-fel
Directions
- Peel and cut the potatoes into thin slices.
- Heat the oil in a deep pan. Add the onions and sauté until soft.
- Heat the chicken broth and add the thyme and potatoes. Bring to a boil, cover and simmer for about 5 minutes.
- Heat the oven to 180 C.
- Remove the potato slices from the broth and set the broth aside. Arrange half of the potato slices on the bottom of a baking dish. Sprinkle the onion, olives and Parmesan cheese over the potato layer. Arrange the remaining half of the potatoes on top of the olive and Parmesan.
- Add a little salt and pepper to the broth and pour it over the potatoes in the baking dish, making sure to keep the layering intact. Sprinkle the chopped butter pieces on surface.
- Bake the potatoes in the oven for 50 minutes or until golden brown. Serve immediately.
