Wash the potatoes leave their skins on and slice in the food processor with the onion. Stir to ensure all the.

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Peel and halve the red onion.

Dauphinoise potatoes with onion. Remove let stand for 10-20 minutes and then serve. Dot with remaining butter and cook in the oven for 15 minutes or until the potato is bubbly and browned on top. Peel and thinly slice the potatoes and place on a tea towel to dry.

Place the potatoes in a 12 cast iron skillet or oven proof pan on the stove. Saute the onions with the oil butter and a pinch of salt until soft and well browned stirring occasionally about 30 minutes. Meanwhile put the cream milk rosemary thyme garlic and salt into.

Place the cream milk garlic nutmeg if using and thyme in a medium saucepan and heat to a simmer. Grate over ¼ of the nutmeg crush in 2 unpeeled I say to peel them but its up to you cloves of garlic and pour in the cream. Potato and onion dauphinoise butter baking potatoes thinly sliced onions thinly sliced freshly grated nutmeg millimeter thickened cream salt and peper extra butter for greasing.

Tip into a large sturdy roasting tray approx. Preheat the oven to 180C 355F and butter a medium-sized baking dish. Use some of the butter to grease a large roasting tin 37 x 30cm 15 x 12 inches and then after removing the onion pour the almost sludgy milk and potato mixture into it.

Add the roasted garlic onions thyme bay leaves ½ cup Asiago heavy cream salt and pepper. Place the cream garlic and thyme in a small pan and bring to the boil. Reduce the cream by half then strain into a large bowl.

Toss the sliced potato in the cream making sure they are all coated evenly. 35 x 25cm and season with the salt and pepper.

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