award winning potato, rosemary and onion layer bake

The size of pan you use is not crucial here but it will effect the cooking time and how crispy your layer bake is. This recipe would also work with any number of different herbs such as thyme, marjoram, oregano or a mixture. You could also change it up a bit using a flavoured salt or throwing in some lemon zest for a summery twist. Once you've got the basic technique just go for it and feel free to experiment.

I challenge you to not be salivating when you smell how good it is while cooking!

Ingredients
750g potatoes - it's up to you whether you peel them or not, I prefer them with the skins on.
2 medium onions
3-4 sprigs of fresh rosemary finely chopped
4 tbsp butter, duck, goose or bacon fat
salt & pepper

1. Generously butter a 20-30cm spring form cake tin and preheat the oven to 180C Fan. 
2. Finely slice the potatoes and onions using either a mandolin, food processor or sharp knife. The slices need to be very fine, approx 2-3mm so please take care when slicing. Keep the onions and potatoes in separate bowls.
3. Start with a layer of potatoes on the bottom of your tin, followed by a scattering of onions, rosemary, salt and pepper then finish by dabbing with small blobs of butter.
4. Repeat this process until you have used up all your potatoes and onions. I did three layers.
5. Finish off with some extra blobs of butter to enhance the crispiness then place in the oven. I started by leaving it for 30 minutes then going back to check. I ended up cooking it for about 80 minutes in total but this may be different depending on your dish, thickness of potato and your oven. You are looking for a skewer or knife to be inserted easy and yummy crispy, golden brown colours throughout. Don't be alarmed that your layer bake has shrunk though, this is a good thing.