6 medium potatoes, peeled, sliced thin
2 medium onions, peeled, sliced thin
1/4 cup (50 mL) butter
Salt and pepper to taste
1 cup (250 mL) chicken stock or broth
In a medium, heavy-bottomed saucepan, alternate layers of potatoes and onions, using 1/3 of the vegetables in each layer. Dot each layer with butter and season with salt and pepper. Pour chicken stock over top; bring to a boil. Reduce heat to low. Cover and simmer for 40 to 50 minutes, until potatoes are tender and most of the liquid has been absorbed. Makes 4 servings.