Directions
- 1Prepare the Lyonnaise onions by cooking them gently with salt and butter.
- 2Thinly slice the Charlotte potatoes and remove tops and tails.
- 3Layer the potato slices on top of the Lyonnaise onions in a copper pan.
- 4Season with salt and add the chicken stock.
- 5Add two bay leaves.
- 6Top with cubed salted French butter.
- 7Bake at 180°C for one hour.
- 8Let it rest, rewarm and serve.
Ingredients
- 8 Charlotte potatoes
- 1 Lyonnaise onion
- 100 g butter
- 1 pinch salt
- 1 cup chicken stock
- 2 bay leaves
Equipment
knifecutting boardovencopper pan
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