Potatoes Boulangere

Scrape the potatoes and peel the onion. Use a mandoline or sharp knife to cut the potatoes into ½ centimetre slices and the onion into as thin slices as possible.

Butter an oven proof dish. Add a layer of potatoes to the dish followed by a layer of onions. Season lightly with salt and pepper and add a two or three dobs of butter. Repeat finishing on a layer of potatoes.

Press down the potato/onion mixture and pour over the stock until it is at about 90% of the mixture. Season the top layer with salt and pepper, butter and optionally add a little grated parmesan or gougere.

Cook in the oven at 350°F/180°C/Reg4 for about an hour. Gently push the potatoes down with a spoon and spoon off any excess stock. Cook for another 30 minutes or so until the potato is tender.