Begin __________ by preparing the rosemary, which should be stripped __________ from the stalks then bruised in a pestle and mortar. After that, take two-thirds of the leaves and chop __________ them finely. Now cut the onions in half and then the halves into the thinnest slices possible; the potatoes __________ should be sliced, but not - - - - - too thinly. All you do is arrange a layer of potatoes, __________ then onions, in the dish, followed by __________ a scattering of rosemary, then season. Continue layering in this way, alternating __________ the potatoes and onions and finishing with a layer __________ of potatoes that slightly overlap. Now mix the stock and milk together and pour it over the potatoes. Season the top layer, then scatter __________ over the whole rosemary leaves. Now put little flecks of the butter all over the potatoes and place the dish on the highest shelf of the oven __________ for 50-60 minutes, until the top is crisp and golden and the underneath __________ is creamy and tender.