AT A GLANCE
An absolute French classic served with lamb or mutton.
|01||Preheat oven to 180C. Combine 100gm butter and sugar in a medium saucepan, add onion and cook over low heat for 6 minutes or until soft, then increase heat to medium and cook for another 18-20 minutes or until caramelised. Season to taste with sea salt and freshly ground white pepper.|
|02||Using a mandolin, slice potatoes 3-4 mm thick, then arrange in a single layer in the base of a 2-litre capacity baking dish. Scatter with some of the onion mixture, then repeat with remaining potatoes and onion and season to taste between layers, finishing with potato.|
|03||Meanwhile, bring chicken stock to the boil in a small saucepan. Pour over potatoes until just covered, then add remaining butter. Bake for 50-60 minutes or until potatoes are tender.|