Recipe by Derf
These are excellant, the crispy top layer is fought over in our house. Evolved to our taste from "French Cooking by Eileen Reece"
- 2 lbs waxy potatoes
- 8 ounces onions
- 1 1⁄2 ounces butter
- 1 1⁄2 ounces pork fat (or more butter)
- salt and pepper
- 2 tablespoons chopped parsley
Directions See How It's Made
- Peel and slice the potatoes very thinly (a mandolin works best to get them very thin).
- Peel and slice the onions medium-fine (again the madolin, if you have one).
- Heat the oven to 350 degrees.
- Melt the butter and pork fat, (you can replace the pork fat with butter, but the taste will be different), in a large iron frying pan over a medium low heat and add the onions, cooking them for 4 to 5 minutes until transparent before adding the potatoes.
- Season well with salt and pepper.
- Turn them over occasionally with a wooden spatula and when they have coloured to the blond stage, mix in the parsley.
- Empty the contents of the pan into a large oval gratin dish and cook very slowly in the oven for at least 1 hour or until browned and crusted on the surface and melting underneath.