Gratin Dauphinoise...

You don't need to say much regarding this dish, it's simplicity and flavour speak for themselves. Thinly sliced potato, baked in cream with onions and garlic... it's probably my favourite way for potatoes.

• Finely slice the onion and crush the garlic.
• Slowly sweat down in a pan with a little butter/oil. Do not burn.
• Meanwhile, finely slice the potatoes and begin to arrange in a dish.
• Every so often add some of the onion/garlic mixture and seasoning before continuing to layer potatoes.
• Thin the creme fraiche with some milk to a consistency like double cream and combine with the double cream.
• Pour the creams over the potatoes and cover with foil.
• Bake in a preheated oven (170°C) for around 2 hours.
• The last 20 minutes should be uncovered to crisp the top up.

Notes:
• You can top with grated cheese (Gruyere/Cheddar) for a lovely cheesy top (see picture).
• My recipe roughly follows that of Leith's Cookery Bible.