800g (1 3/4 lb) potatoes
2 large onions
425ml (15 fl oz) chicken stock
425ml (15 fl oz) white sauce, ready made
salt and freshly ground pepper to taste
1 tsp fresh sage, chopped
2 oz (50 g) cheese, grated
2 large onions
425ml (15 fl oz) chicken stock
425ml (15 fl oz) white sauce, ready made
salt and freshly ground pepper to taste
1 tsp fresh sage, chopped
2 oz (50 g) cheese, grated
method
1. Peel the potatoes and boil until almost cooked. Drain and allow to cool, then slice.
2. Peel and slice the onions.
3. Layer potato slices with a few slices of onion in a well greased casserole dish.
4. Continue layering until all the slices are used, finishing with a layer of potatoes.
5. Mix the chicken stock with the white sauce and pour over the potatoes and onions.
6. Season well with salt and pepper and add the chopped sage.
7. Sprinkle the top with grated cheese.
8. Bake in the oven Gas mark 6, 400°F (200°C) and cook for 20 to 25 minutes, until the top is lightly browned.
2. Peel and slice the onions.
3. Layer potato slices with a few slices of onion in a well greased casserole dish.
4. Continue layering until all the slices are used, finishing with a layer of potatoes.
5. Mix the chicken stock with the white sauce and pour over the potatoes and onions.
6. Season well with salt and pepper and add the chopped sage.
7. Sprinkle the top with grated cheese.
8. Bake in the oven Gas mark 6, 400°F (200°C) and cook for 20 to 25 minutes, until the top is lightly browned.
serving amount
serves 6
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