Baked Greek Scalloped Potatoes

I put my wholefoods spin on this classic Greek side dish which my kids adore!

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Ingredients:

500g potatoes
200g onions
100ml tomato puree
50ml extra virgin cold pressed olive oil
50ml chicken bone broth
Unrefined salt
Cracked pepper
Cinnamon powder

Directions:

Preheat onion to 150 degrees Celsius. Line 2 large oven proof baking dishes with baking paper. 

Ensure potatoes and onions are roughly the same size. No need to peel organic potatoes but do give them a little scrub or rinse in filtered water to remove any obvious soil.

Use a mandolin to thinly and evenly slice the potatoes. (I like the small Borner mandolin made in Germany sold at most homeware stores).

Peel the onions and thinly slice with a mandolin. 

Layer the potatoes and the onions in the baking trays so that for every 3 slices of potatoes add one slice of onion. Continue to layer in a scalloped fashion until all of the potatoes and onions are used up (you may need to use slightly less or more potatoes and onions depending on how tightly you layer).  

Blend the tomato puree, olive oil and bone broth together in food processor or in a small container with a stick blender and pour over the veggies to coat them evenly. 

Season liberally with salt and pepper and a small sprinkling of cinnamon powder (the secret spice!). 

Bake uncovered at 150 degrees Celsius for 1 hour or until potatoes are tender and a rich rosy colour.

Serves 6 as a side.