I have a real soft spot for the thin layers of potato cooked with butter and cream in Duaphinoise potatoes. As much as I try not to, this dish comes out for large family meals because it is so easy and can be cooked in advance.
While watching some cooking programme (no idea which one) recently the chef made a similar dish with thinly sliced potato, onion and chicken stock. It was cooked covered for about 40 minutes.
Having recently invested in a mandolin(e?) vegetable slicer from The House of Knives on Mt Eden Road (Auckland), it seemed like a good idea to try this one while I already had the oven on.
We had it tonight...not quite as good as the cream version...but a lot better for us.
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