Scalloped Potatoes

1. 1

   Saute the leeks and onion in the butter until they are soft and golden, but not brown.

2. 2

   Slice the potatoes thinly and arrange a third of the slices in a buttered baking dish.

3. 3

   Spread half of the sauteed vegetables over them.

4. 4

   Put in another third of the potatoes, then the rest of the vegetables and bay leaf and finish with the rest of the potatoes.

5. 5

   (Sprinkle a little pepper between layers, but no salt).

6. 6

   Fill the dish just to the level of the top layer of potatoes with

7. 7

   chicken stock or consomme; dot generously with butter and bake in a very slow oven for 1 1/4 to 1 1/2 hours, or until the potatoes are done, the liquid is absorbed and the top is delicately browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.