Hot Pot Potatoes Recipe

How to make it

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• Preheat oven to 350 dg. F
• Heavily butter a round, 1 qt. ovenproof dish, 2" deep, using the soft butter.
• Peel potatoes and slice very thinly, sprinkle with a pinch of salt and leave in a colander to drain for 5 mins.
• Meanwhile peel onion and carrots and slice thinly.
• Strip the leaves from the thyme and rosemary sprigs and chop finely.
• Drain the potatoes and pat dry on a clean cloth,
• select some of the most attractive slices and arrange them in a single layer in the bottom of the dish.
• Using some of the largest slices, cover the sides of the mould also, overlapping as you go.
• When the bottom and sides are covered, begin arranging more potatoes on the base.
• Create 3 layers and add a sprinkling of carrot and onion and a pinch of chopped herbs.
• Add 3 tablespoons of clarified butter, and season with salt and pepper.
• Create another 3 layers of sliced potatoes, then more carrots, onions, herbs, butter etc.
• Continue building in this way until the mould is full to the brim and all of the ingredients are used up.
• Cover the mould with a sheet of buttered aluminium foil.
• Place on a tray in the centre of an oven at 350deg. F and bake for 1-1½ hours, or until a small knife slices easily through to the centre. Remove from the oven and allow to rest for at least 5 minutes, before turning out and cutting into generous wedges with a very sharp knife.

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