INGREDIENTS:
- 1 potato, sliced into into 2mm thick slices
- 1 small shallot, finely sliced
- 1 teaspoon finely chopped rosemary
- Salt & pepper
- Chicken or vegetable stock to cover
- 1 Tablespoon butter (optional)
INSTRUCTIONS:
- Preheat the oven to 180C.
- Toss the potatoes, shallot and rosemary together in a bowl, ensuring they are well mixed.
- Season well with salt & pepper, again mixing thoroughly.
- Layer the potatoes and onions in a shallow gratin or baking dish, finishing with a layer of potatoes.
- Pour over enough stock to just cover the potatoes. It is fine if the stock does not completely cover the top layer of potatoes. If desired, you can place small dabs of butter over the top of the potatoes to assist them to brown.
- Place the dish in the oven and cook for approximately 1 hour, basting the potatoes every 15 minutes with the chicken stock. Alternatively, push the potatoes under the stock with the back of a spoon to baste them.
- The dish is ready when the potatoes are meltingly tender and the top is browned and crispy.
Notes:
- Any baking potato is suitable for this dish.
- Onion can be used in place of the shallot if preferred. Slice the entire onion, use whatever required in the dish and freeze the remainder. The frozen onion can be used to quickly make the dish next time.
- To make the dish vegetarian, replace the chicken stock with vegetable stock.
Source: The Cook's Pyjamas
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