Peel the potato, cut into even slices (doesn`t have to be very thin) and place in a brick-shaped baking dish. Season the cream with the vegetable stock and pour over the potatoes. These should be covered with three quarters of the cream, as the potatoes absorb a lot of liquid. Then bake until the potatoes are done.
Tip: You can of course also do it on a sheet metal. The prerequisite is always that there is enough cream.
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