6 medium (about 1 1/2 kg) floury potatoes,
scrubbed and thinly sliced
4 leeks, sliced
freshly ground black pepper
2 tsp dried mixed herbs
2 cups chicken stock
30g butter
Method :
Preheat oven
to moderate 180C. Place potato and leek slices in alternate layers in a
shallow ovenproof dish, sprinkle each layer with pepper and herbs. Pour
over stock, dot with butter, cover loosely with aluminum foil. Bake for
1 1/2 hours or until potatoes are tender. Unsuitable to freeze.