Ingredients:
2 lbs old potatoes
1 large onions
1/4 pint hot stock
1/4 pint milk
2 ounces butter
salt and pepper
Directions:
Pre-heat oven to gas 4 or 180c.
Grease with butter an oblong roasting tin, or a wide shallow dish.
Peel potatoes and slice thinly into rounds.
Finely chop onion.
Arrange a layer of potato on base of dish, sprinkle with onion, and salt and pepper.
Continue until all is used up, ending with potato.
Pour over the stock and milk, then dot with butter.
Place in the hottest part of the oven for 45-50 minutes, until the potatoes are cooked and the top golden and crunchy.
For a change used chopped leek as well as or instead of onion.
Servings: 4
Time preparation: 15 min.
Time total: 60 min.