Ingredients
75 g butter
8 medium –large potatoes (floury variety), thinly sliced
1 large onion
Salt and freshly ground pepper
400ml vegetable or chicken stock
1 cup grated cheese (optional)
Directions
Preheat oven to 180°C. Grease or butter an ovenproof dish and arrange sliced potatoes and onions in layers. Dot with butter and pour in the stock (heat stock first in a pot to decrease the oven cooking time if you’re in a hurry). Season with S+P. Ensure that the potatoes are completely submerged in the stock, pressing them down if you need to. Bake for 45 minutes or until potatoes are just tender and beginning to go golden brown on top. Sprinkle cheese on top and grill until golden.
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