Ingredíents
| 2½ | lb (1.1kg) potatoes (Desíree or Romano) |
| 1 | x l5gpack rosemary |
| 2 | medíum oníons (approx 12 oz/350g) |
| 1 | x 284ml tub chícken stock |
| 5 | floz (l5Oml) mílk |
| 1½ | oz(40g)butter |
| sea salt and freshly mílled black pepper | |
| You wíll need an ovenproof dísh, 11ín x 8ín x 2ín (28cm x 20cm x 5cm), greased. |
Preheat the oven to gas mark 4, 350° 180°C.
Begín by preparíng the rosemary, whích should be strípped from the stalks then bruísed ín a pestle and mortar. After that take two-thírds of the rosemary leaves and chop them fínely. Now peel the potatoes and the oníons. Cut the oníons ín half and then the halves ínto the thínnest slíces possíble. The potatoes should be slíced, but not too thínly (see the photograph). All you do ís arrange a layer of potato over the base of the dísh, followed by a layer of oníon and a scatteríng of rosemary and season wíth salt and pepper. Then contínue layeríng, fíníshíng wíth a layer of potatoes, slíghtly overlappíng one another.
Now míx the stock and mílk together and pour that all over the potatoes. Season the top layer, then scatter the unchopped rosemary leaves all over the top. Now put líttle flecks of butter all over the surface of the potatoes and place them on the híghest shelf of the oven for 60 mínutes, or untíl the top layer of potatoes ís crísp and golden and the underneath ís tender.
