Peel and slice the
potatoes and fry 5 minutes in 40 gram butter. Chop the onions and fry
them separately in 30 gram butter. Put the potatoes and onions in layers
in an oven dish, sprinkle salt and fresh milled black pepper on top
and pour the stock over the mixture (the potatoes and the onions have
to be covered by stock). Bake in the oven, 20 minutes at 200 degrees,
lower temperature to 180 degrees and bake 25 minutes more.
This is a
French-Jewish
dish.
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Boil the potatoes 15
minutes and slice them. Chop the onion and garlic, fry for 5 minutes.
Cut the thyme and add. Lay the potatoes in layers in an oven dish, with
the onion mixture in between. Cut the camembert in slices and put on
top. Bake 15 minutes in the oven at 200 degrees
Celsius. Makes a meal with a
tomato salad and/or green salad.
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