Recipe Inspiration

Ingredients...

6-8 large maris piper potatoes, peeled

2 large white onions, finely sliced

2 cloves garlic

Rosemary

Thyme

300ml Essential Cuisine Signature Reduced Chicken Stock

600ml water

20g butter

Method...

1. Melt the butter in a thick bottomed pan with a little oil. Sweat the sliced onions with the garlic, rosemary, thyme and a little salt and pepper until they are soft and without colour. Strain and set aside. Remove the herb stalks.
   
   
2. Thinly slice all the potatoes.
   
   
3. In an ovenproof dish, layer up the potatoes with a sprinkling of the onions in between layers, seasoning as you go.
   
   
4. Bring the Essential Cuisine Signature Reduced Chicken Stock and the water to the boil with a little rosemary and thyme. Strain over the potatoes in the dish, using just enough to cover completely but so they don’t float.
   
   
5. Cover with greaseproof paper and tin foil and bake at 150C for about 1.5-2 hours or until the potatoes are soft all the way through and the liquid has been absorbed.