Preheat oven to 375°.
Bring a large saucepan of water to boil.
Add the potatoes and simmer for 10 minutes, until they are partly cooked.
They should still be firm when pierced with a knife.
Drain and set aside to cool.
Heat the oil in a skillet and sauté the onion and sun-dried tomatoes over medium heat for about 5 minutes or until the onions are soft.
Peel and thinly slice the potatoes.
Oil a medium casserole dish.
Arrange a layer of potatoes on the bottom and season with the garlic, salt and pepper.
Scatter some of the onion and tomato mixture and olives over the potatoes.
Add another layer of potatoes and toppings, and repeat until everything is used.
End with a layer of potatoes.
Bring the broth to a boil and pour over the potatoes.
Bake in the oven for 30-40 minutes, or until the potatoes are cooked and crispy.
Scatter parsley on top and serve.
Chef's notes: Original recipe credited to Tina Wohlford.