Instructions: Ovenproof dish measuring 28 x 20 x 5cm lightly buttered.

Preheat the oven to gas mark 4/350F/180C.

Pepare the rosemary which should be stripped from the stalks then bruised in a pestle and mortar.

Take two thirds of the leaves and chop them finely.

Cut the onions in half and then the halves into the thinnest slices possible; the potatoes should be sliced but not too thinly. Arrange a layer of potatoes then onions in the dish followed by a scattering of rosemary then season.

Continue layering in this way alternating the potatoes and onions and finishing with a layer of potatoes that slightly overlap.

Mix the stock and milk together and pour is over the potatoes.

Season the top layer then scatter over the whole rosemary leaves. Now put little flecks of the butter all over the potatoes and place the dish on the highest shelf of the oven for 50 to 60 minutes until the top is crisp and golden and the underneath is creamy and tender.

These potatoes are so named because in France they were given to the local baker to place in a bread oven to cook slowly. The nice thing is that you can pop them in your oven and just forget about them until you are ready to serve and unlike other potato dishes they dont mind being kept warm.

Serves 6

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