Côtelettes Champvallon (Cutlets Baked with Onions and Potatoes)

Ingredients

• basses côtes (lower cutlets)
• butter
• 3 medium onions
• white stock (fonds blanc)
• 1 small clove of garlic
• 1 bouquet garni
• 600 grammes potatoes

Instructions

1. Take lower cutlets trimmed as for « Bouchère » and season them.
2. Colour them in butter on both sides.
3. Slice 3 medium onions and cook them in butter without letting them colour.
4. Arrange the cutlets in an earthenware dish with the onions.
5. Moisten with white stock, enough for the cutlets and onions to be almost covered.
6. Add 1 small crushed clove of garlic and a bouquet garni.
7. Bring to the boil and put in the oven.
8. After 20 minutes, add 600 grammes of potatoes turned in the shape of corks, sliced into rounds and seasoned.
9. Finish the cooking, basting often, until the liquid is almost entirely reduced.