1kg waxy potatoes
2 onions, thinly sliced
salt and pepper
100g butter
grated nutmeg (optional)
1 litre chicken stock
Preheat oven to 180C. Peel and thinly slice the potatoes about 5mm-10mm thick.
Grease a deep ceramic baking dish. Spread a layer of potatoes and onions over the bottom, and lightly season with salt, pepper and a sprinkle of nutmeg. Continue until all the potatoes and onions have been used, dotting with butter.
Carefully pour over the chicken stock so it almost comes to the top. Finish with a few more dots of butter and cook uncovered for about 1 hour or until golden brown on top and soft when tested with a knife.
You may need to cover with foil towards the end if the top is getting too brown. Serves 4
From www.cuisine.com.au
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