Part 4/7:
With the onions prepared and the stock simmering, it’s time to turn to the star of the show: the potatoes. The recipe calls for russet potatoes, which are peeled and sliced thinly using a mandolin or a knife. The key here is consistency—each slice should be roughly the thickness of a poker chip to guarantee even cooking. It is essential to work quickly to prevent oxidation, which discolors the potatoes, as immersing them in water would wash away the necessary starch required for cohesion during cooking.