* 25g/1oz Butter
* 675g/1½ lb Rooster Potatoes, washed with the skin on and very thinly sliced
* 1 large Onion, peeled very thinly sliced
* 1 large Leek, washed and thinly sliced
* Freshly ground black pepper
* 200ml/7 fluid oz of Chicken stock

===Method===
* Butter a Pie dish and arrange the Potatoes in layers with the Onion and sliced Leeks adding plenty of Black pepper as you go.
* Arrange the top layer Potatoes in overlapping slices, dot with the remaining Butter and pour in the Stock.
* Press the Potatoes down firmly.
* Bake for 2 hours or until the Potatoes are tender and the top Browned.

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