Potatoes dauphinoise

Ingredients

• 30 g butter, plus extra for greasing
• 1 onion, peeled and thinly sliced
• 1 garlic clove, peeled and crushed
• 284 ml carton double cream
• 100 ml crème fraîche
• 425 ml milk
• 1 kg floury potatoes, peeled and thinly sliced
• Salt and freshly ground black pepper

Method

1. Heat the oven to 170°C (gas 3) and butter a shallow ovenproof dish.
2. Melt the butter in a frying pan and cook the sliced onion gently until soft without browning. Add the crushed garlic and cook for a further minute.
3. Warm the cream, crème fraîche and milk together without allowing the mixture to boil, then season it well.
4. Layer the sliced potatoes and softened onion in the prepared dish. Pour over the warm cream mixture and leave it to settle for 5 minutes.
5. Bake for about 1 hour, until the potatoes are tender and the top is lightly browned. Cover loosely with foil if the surface colours too quickly.