A recipe by Charlotte Pike
1kg large floury potatoes, peeled
500ml chicken stock
Salt and pepper
A little butter, for greasing the dish
Preheat the oven to 200°C/ Gas Mark 6. Take a large ovenproof dish – I use a shallow rectangular ceramic dish, measuring 30x20cm – and butter the inside. Set aside.
Slice the potatoes very thinly (around 1-2mm thick) using a mandolin. Rinse the slices well in cold water, until the water runs clear and dry each slice thoroughly using a clean tea towel. This takes time, but removing the excess starch from the potatoes really makes a difference to the end result.
Place a layer of potato to cover the base of a large ovenproof dish and season generously with salt and pepper. Repeat, forming layers of potato, remembering to season each layer as you go. Finally, pour the stock evenly over the potatoes. Bake the potatoes in the preheated oven and cook for 25-35 minutes until the top is a rich brown colour and the potatoes are tender. If they feel firm, they may need more time in the oven. Cover with foil if the top looks too brown. Cook until tender and remove from the oven. Cut into portions using a sharp knife and serve hot. Delicious served with roast meats.