Method
Preheat the oven to 200C, 180C fan, gas mark 6. Peel the potatoes and then using a sharp knife or a mandoline, slice them into very thin rounds. Finely chop the chives and the green spring onion tops.
Arrange a layer of potatoes on the bottom of a medium oven dish, around 28cm wide. Season lightly with salt and pepper, sprinkle over some of the chives and spring onion tops and repeat a further 3 times, until you have 4 layers of potato. It doesn’t have to be perfect – you’re just looking for flat, even layers so that they cook evenly.
Mix Bay’s Kitchen Concentrated Vegetable Stock with 400ml of boiling water and pour the stock over the potatoes. Cover with foil and cook in the oven for 45 minutes.
After 45 minutes, remove the foil. Combine the breadcrumbs and cheddar cheese and sprinkle over the top of the potatoes, then drizzle with the garlic infused oil and dot over the butter. Place the potatoes back in the oven, uncovered, for another 20-25 minutes, or until the potatoes are sumptuously soft, cooked through and golden on top.
