Scallop Potatoes Recipe Ingredients for Four People

    2.2lb/1K. of potatoes cut in fine scallops. 
    2 Medium onions - finely sliced. 
    4 Cloves of garlic finely sliced.
    4 tbls. of extra virgin olive oil.
    1-1/2 cups about 500ml. of vegetable stock (or use a cube).
    2 tsps. of dried thyme
    Salt and freshly ground black pepper.
    A 10"/25cm. earthenware cazuela.


Method

    OK - this is really easy.
    Take one 10"/25cm earthenware cazuela.
    Pour in a little olive oil and spread with a tissue.
    Place a layer of potato on the bottom.
    Then onion garlic, thyme and a little salt.
    Drizzle with oil.
    Repeat until all the potatoes are used.
    Pour in stock until the mixture is just covered.
    Season with salt, pepper and the rest of the thyme and sprinkle with oil.
    Now bake in a medium hot oven 400ºf./200ºc. for forty minute - covered with kitchen foil.
    Remove the foil and cook uncovered for a further fifteen minutes - until golden brown on top.




https://www.cutting-edge-mediterranean-recipes.com/scallop-potatoes.html