Dauphinois Potatoes

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I was looking back through some recipes and realised I hadn’t actually posted this one. I guess because I was too slow with a picture of the end result. if you ain’t fast, you’re last.

8-10 small/medium Potatoes. I used a red skinned Rooster, peeled and thinly sliced.
1 onion finely sliced.
2 cloves of garlic chopped.
1/2 pint of double cream.
200g white cheddar, grated. You could use Gruyere cheese. I just used what was to hand.
Butter for the dish
Salt and pepper

Sweat off the onion and garlic in a little oil until soft. Don’t let them colour.

Butter an oven dish. Lay a base of potatoes and a splash of cream. Then about a 1/3 of the onions and a sprinkle of cheese. Salt and pepper. Repeat the same for 3 layers. Top with the remaining cheese and some cream. Don’t overfill with cream.

Bake in the oven at 180c for about 45-50 minutes.

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