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First open the wine, pour and sip. Now, peel the potatoes and cut them into thin slices. Not as thin as for Spanish Omelet, but fairly thin. Don't worry, if they are a little too thick it just takes a few minutes longer to cook. I promise this one is easy. Now, peel the onion and chop finely. Heat the stock in a small saucepan while cutting the vegetables. Wash the potatoes and pat them dry. Butter the baking dish or Lasagne tray generously. Arrange a layer of potato slices, sprinkle with some chopped onion and salt and pepper. Continue layering in this way until all the potatoes are used. You should finish with a layer of potatoes on top. Season with salt and pepper. This dish should be a little salty. Now pour the stock and milk over. Place a few small knobs of butter on top and bake in the oven at 350F for about 45 minutes, until the top layer is golden brown. This dish goes well with roast chicken, roast lamb or roast beef. If serving with chicken use chicken stock if beef, beef stock. I like to serve this with a vegetable medley: peas, corn and carrots. For variations, try adding a few cloves of garlic, or using leeks instead of onions.
