METHODPreheat the oven to 170°C/ 325°F or Gas mark 3.
Butter a pie dish and arrange the potatoes in layers with the onion and sliced leeks, adding plenty of black pepper as you go.
Arrange the top layer potatoes in overlapping slices, dot with the remaining butter and pour in the stock.
Press the potatoes down firmly.
Bake for 2 hours or until the potatoes are tender and the brown on top.
Serves: 4
Preparation: 10 mins
Cooking: 120 mins
1/2 bag Albert Bartlett Original Rooster Potatoes
30g butter
1 large onion (peeled and very thinly sliced)
1 large leek (washed and thinly sliced)
Freshly ground black pepper
200ml chicken stock