|3 tablespoons olive oil
||Fry gently over moderate heat, covered, about 30 minutes or until very soft and lightly browned, stirring once or twice.
||In a shallow 1.8 litre ovenproof dish, lightly oiled, layer ingredients ending with potatoes
||Lightly press down potatoes until almost submerged. Cover loosely with foil. Bake in hot oven 1 hour. Uncover, and bake in moderate oven 30 minutes or until potatoes are quite tender and the top is golden brown.