Ingredients
- 50g butter
- 1 leek, thinly sliced
- 1 large onion, thinly sliced
- 1kg potatoes
- 3 1⁄2 cups vegetable stock
Method
Pre-heat oven to 180°. Grease a roasting tin with ¼ of the butter. Wash and slice potatoes thinly into rounds, keeping the skin on. Melt another ¼ of the butter in a hot pan, and then fry the onion and leek until lightly coloured. Arrange a layer of potato on the base of dish, sprinkle with onion and leek, and continue with another layer of potato, then more onion and leek. Keep building up the layers until you have finished all, ending with potato. Pour over the stock, then dot with remaining butter. Place in the hottest part of the oven for 45-50 minutes, until the potatoes are cooked and the top golden and crunchy.
