- 1 KG POTATOES
- 500 GRAM ONIONS
- 70 GRAM BUTTER
- 2 DECILITER STOCK
- 500 GRAM POTATOES
- 1 CLOVE GARLIC
- 1 ONION
- 200 GRAM CAMEMBERT
- THYME
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.
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. Makes a meal with a tomato salad and/or green salad.
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