Potatoes Dauphinoise

Scrape the potatoes and then cut into very thin slices preferably using a mandoline  Picture   or alternatively a sharp knife. Very lighty butter the interior of an ovenproof dish.

Put a layer of potatoes in the bottom of the dish (around three potato slices thick). Sprinkle on some crushed garlic, lightly season with salt and pepper, and pour over around a tablespoon or two of cream.

Add another layer of potatoes etc. On the top layer just sprinkle over the parmesan and around four tablespoonfuls of cream.

Cook uncovered at 325°F/170°C/Reg3 for around two hours until golden brown and cooked right through.