Ingredients
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1/2 cup cider vinegar
1 tbsp sugar
1 tbsp honey
1 None bay leaf
1/2 cup apple juice
1-2 None red apples, deseeded and diced
1 None red onion, diced
2 None scallions, trimmed and sliced
3 tbsp chopped thyme leaves
1/3 cup clarified butter
2 1/2 lbs potatoes, peeled and thinly sliced
2 None garlic cloves, crushed
Preparation
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Bring the vinegar, sugar, honey, bay leaf and apple juice to a boil in a saucepan over medium heat. Add the apples and onion and simmer for 5-6 mins, stirring.
Mix the scallions and thyme into the saucepan then continue to simmer for 3-4 mins until soft. Season with salt.
Heat the clarified butter in a large frying pan, add the potato slices in batches, making sure that you do not crowd the pan. Sear for 2-3 mins, turning then remove from the pan. Season with salt. Arrange the potatoes in layers in a round dish, adding garlic and salt as you go. Turn out the pie and slice into wedges. Serve with the hot apple chutney.
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