Ingredients
- 100g butter, plus extra for greasing
- 100g smoked bacon, cut into lardons
- 2kg large potatoes, thinly sliced (a mandolin is ideal)
- 300g white onions, finely sliced
- 500ml fresh chicken stock
Method
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Heat oven to 200C/180C fan/gas 6 and grease a large casserole dish. Melt the butter in a large frying pan over a medium heat. Toss in the bacon and season really well. Cook until golden and crisp, about 5 mins.
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In a large bowl, gently mix the potatoes with the onions, bacon and some more seasoning. Spoon the mixture into the prepared dish and pat it all down, pouring over the stock.
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Bake in the centre of the oven for 1 hr 45 mins, covering the potatoes after an hour to stop them getting too dark. You should be able to push a knife through the potatoes with little resistance when the dish is cooked.