What you will need
- potatoes 100g
- onions 100g
- salt, pepper
- vegetable stock 125ml
- butter or oil 25-50g
Step 1-Cut the potatoes into 2 mm slices on a mandolin. Set aside the best slices to use for the top.
Step 2-Peel, halve and finely slice the onions.
Step 3-Mix the onions and potatoes together and season lightly with pepper and salt.
Step 4-Place in a well-buttered shallow earthenware dish or roasting tin.
Step 5-Barely cover with stock.
Step 6-Neatly arrange overlapping slices of potato on top.
Step 7-Brush lightly with oil.
Step 8-Place in a hot oven at 230-250oC for 20 minutes until lightly coloured.
Step 9-Reduce the heat to175-180oC and allow to cook steadily, pressing down firmly from time to time with a flat bottomed pan.
Step 10-When ready all the stock should be cooked into the potato. Allow 1 1/2 hours cooking time in all.
Step 11-Serve sprinkled with chopped parsley. If cooked in an earthenware dish, clean the edges of the dish with a cloth dipped in salt and serve in the dish.