1.6kg baking toes, peeled 210g butter 1 large brown onion 210ml stock, heated Salt and freshly ground pepper to taste
• Slice potatoes 3mm slices • Slice onion thinly then fry until golden brown and soft • Melt butter and mix with potatoes and onion • Season with salt and pepper • Line an 18cm loaf tin with baking paper and layer the potato mix inside, pressing flat as you go until full • Pour the hot stock over. Fold the excess baking paper over and press again • Bake at 180°C for 45 minutes or until the potatoes are soft and golden brown • Cool in fridge overnight • Remove from tin and outside paper and cut into even sized pieces. • To serve, place potatoes back into a pan and hot oven until heated.
Serve with chargrilled sirloin, red wine mayonnaise and glazed mushrooms.