Linda's potatoes dauphinoise
Ingredients:
30g butter, plus extra for greasing
1 onion, peeled and thinly sliced
1 garlic clove, peeled and crushed
284ml carton double cream
100ml creme fraiche
425ml milk
1kg floury potatoes, peeled and thinly sliced
Salt and freshly ground black pepper
Method:
Preheat oven to 170C/Gas 3. Melt the butter in a large frying pan and cook the onion until softened. Add garlic and cook for 1 minute. Heat the cream, creme fraiche and milk but don't boil. Season with salt and pepper.
Layer the potatoes and onions in a buttered, shallow ovenproof dish. Pour over the hot cream mixture. Stand for 5 minutes then bake for about an hour until the potatoes are lightly browned.