This is the french method of oven cooking potatoes and is delicous. It has the same reult of cooking the potatoes on the top of a Lancashire Hotpot. Serves 4 Notes layers of thinly sliced onions or leeks inbetween the potatoes makes a tastier alternative. Any sort of stock will do, chicken, lamb, beef or vegetable. For a richer taste a ratio of 50% hot stock and hot milk/cream can be used If using lamb stock it is nice to sprinkle the top of the potatoes with fresh Rosemary. I have found that melted butter gives a better result than dotting butter, no burned and upturned edges anymore.
Recipe posted by Crafty Cookie