Ingredients:
1kg firm, waxy potatoes (eg Desirée)
500g onions, peeled and sliced thinly
150g (about) butter
salt and freshly-ground black pepper, to taste
Method:
Peel the potatoes then use a mandolin to slice them paper thin straight into a bowl of cold water. Use your fingers to move the slices in the water to extract the starchy juice then drain the potato slices and pat dry in a tea towel.
Take a rectangular cake tin, grease, line with greaseproof (waxed) paper and grease again. Add a layer of potatoes on the base, then a layer of onions. Continue this layering process until all the potatoes and onions are used up (finish with a layer of potatoes). As you add each layer, season with salt and black pepper and dot with butter (reserve 50g of the butter).
When the layering is done, met the reserved 50g of butter and pour this over all the layers. Cover the dish with kitchen foil then transfer to an oven pre-heated to 180°C and bake for 60 minutes. Remove the foil at this point and continue baking for 30 minutes, so that the top browns nicely.
When done, remove from the oven and invert a serving plate over the top. Quickly turn the dish over so that it slides out onto the plate then peel off the greaseproof paper. Place under a hot grill and cook until nicely browned. Serve hot.
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