Recipe: My Baker's Potatoes

1 In 2 pans pour 30g (1.1 oz) of duck fat and a splash of rapeseed oil then add to each your sliced potatoes and onions.

2 Let your onions melt covered for 15 minutes, salt and pepper.

3 In order in the pan sauté just to give color to your potatoes, salt a little and pepper.

4 Preheat your oven to 120° (th4).

5 Drain your potatoes lightly.

6 In an earthenware dish suitable for the oven arrange your potatoes and onions in layers, then pour over your boiling stock with a little thyme.

7 Cook 3 hours at middle oven or 1h 30 at 180°.