6 cups (1.5 litres) minced onion

1/3 cup (75 ml) butter

1 cup (250 ml) white wine

2 teaspoons (10 ml) fresh rosemary leaves, chopped

5 lb (2.27 kg) unpeeled russet potatoes

1 1/2 cups (375 ml) chicken broth

Salt and pepper

With the rack in the lowest position, preheat the oven to 170°C (325°F).

In a saucepan over medium heat, soften the onion in 45 ml (3 tablespoons) butter. Add the wine and bring to a boil. Simmer gently until the wine has nearly evaporated. Add the rosemary. Season with salt and pepper. Set aside.

Butter a 28 x 18-cm (11 x 7-inch) baking dish.

Slice the potatoes finely with a mandolin. Season with salt and pepper (salt lightly if using canned broth, as it is already quite salty). Spread half in the baking dish. Spread the onion reduction mixture on top and cover with the remaining potatoes. Add the broth and dot with the remaining butter. Cover with aluminum foil and bake until the potatoes are tender, about 2 1/2 hours. Let rest for 15 minutes before serving.

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