Gratin Savoyard

• 1 pound new potatoes
• ¼ pint well-flavoured beef stock
• 6 ta

Butter a heat-proof shallow casserole or gratin dish. Peel and slice potatoes thinly and soak in cold water for a few minutes. Drain and dry thoroughly with a clean tea towel.

Place layer of sliced potatoes on bottom of dish in overlapping rows; pour over a quarter of the stock; sprinkle with 2 tablespoons</