Recipe: My Baker's Potatoes

1- In 2 pans pour 30g 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°.