Recipe Inspiration

Ingredients...

2.5kg floury potatoes (Desiree, Maris Piper)

150g butter

6g ground black pepper

600g white onion

8g fresh thyme

6g chopped fresh rosemary

1 ltr water

16g Essential Cuisine Chicken Stock Mix (or to taste)

Sea salt to finish

Method...

1. Slice the potatoes and onions thinly using a knife or a mandolin

2. Melt the butter in a pan and set aside

3. In an oven proof dish put a layer of potatoes followed by onions, herbs, pepper and butter repeating until the dish is full

4. Pour the remaining butter over the top of the potatoes as well as a sprinkle of Essential Cuisine Chicken Stock Mix to help colour when baking and finish with the sea salt

5. Place in a preheated oven at 180°C for 1 hour until the top is golden and crisp

6. Remove from the oven and serve with main dish

Chef Tip

Use sliced fennel with onions to serve with fish or add some light curry powder for a different flavour! Replace the stock with Essential Cuisine Vegetable Stock Mix for a vegetarian alternative