Potatoes à la Bocuse with cutlet

Ingredients for 6 servings:

• 6 chops (stem chops)
• 2 kg potatoes, waxy
• 2 kg onions
• 5 cloves garlic
• ½ liter of water
• e.g. butter flakes
• Salt and pepper, black
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Peel the potatoes and cut into thin slices. Peel the onions and slice into rings. Wash the chops, season with salt and pepper, and brown. Chop the garlic and brown in the pan juices. Place the chops in a greased baking dish and scatter the garlic on top. Layer first a layer of potatoes, then a layer of onions. Season generously with salt and pepper. Then spread another layer of potatoes and another layer of onions on top. Add a few potato slices on top. Sprinkle with plenty of butter. Pour in 1/2 liter of water. Bake in the oven at 180°C for about 1.5 hours. If the potatoes are getting too brown, roll up aluminum foil over the baking dish. For an even spicier dish, use lamb chops instead of the pork chops.