Ingredients
Desiree potatoes, sliced to 3mm thickness with a mandolin.
½ onion per 250g potatoes, sliced to 3mm thickness.
Chicken stock, about 300ml per 100g potatoes.
Butter.
Method
Preheat oven to 350°C.
Grease a lidded casserole dish with butter.
Arrange the potatoes in dish in layers, adding a thin layer of onion to every three or four potato layers.
Bring the stock to boil in a saucepan.
Pour enough hot stock to completely cover potatoes into dish.
Bake for 1 hour, or until potatoes are cooked.
Grease a lidded casserole dish with butter.
Arrange the potatoes in dish in layers, adding a thin layer of onion to every three or four potato layers.
Bring the stock to boil in a saucepan.
Pour enough hot stock to completely cover potatoes into dish.
Bake for 1 hour, or until potatoes are cooked.
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