4medium sized potatoespeeled and washed and thinly sliced
Melt the butter in a frying pan and lightly sauté the onions.
Add the sliced potatoes and toss them briefly in the butter.
Pour over the stock and gently until the potatoes are soft – add just enough stock to cover the potatoes and keep adding until the potatoes are soft otherwise you may just sit with far too much at the end.
Dice the cheese and once the potatoes are cooked and all the stock absorbed, scatter the cheese over the top and allow it to melt.
Continue browning and pouring off all the oil that will form as the cheese melts.
When the edge is nicely browned, the frico is ready to serve.