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Like Dauphinoise but less calorific, this dish of sliced potato, onions and stock is really simple to make and when cooked melts in the mouth. It makes a perfect accompaniment to roast meats such as venison or ham.
- 15g garlic (3 cloves)
- 600g potato
- 200g onion (1)
- 500ml chicken stock (or stock cube)
- 40g unsalted butter
Preparation Time: 25 minutes
Cooking Time: 1 hour
- Heat the oven to 200°c.
- Peel and slice the potato and onion, finely chop the garlic.
- Thinly slice the butter and layer it in the bottom of an ovenproof dish.
- Place a layer of potato slices in the dish, on top of the butter.
- Scatter some of the onion slices over the potato, then sprinkle over some of the garlic and season it with salt & pepper.
- Continue to layer and season the potato, onion and garlic until the dish is full or you have used all the potato.
- Pour the stock into the dish so that it comes up to the top layer (if it doesn’t, add more stock or water).
- Put the dish into the oven on a baking tray (in case it bubbles over) and cook it for 1 hour.
- Remove the dish from the oven and allow it to rest and absorb the stock for at least 10 minutes.
- Cut it into portions and serve.