DAUPHINOISE POTATOES This creamy Dauphinoise is delicious when served with a fillet steak, seared in a hot pan, and grilled tomatoes. For a contrasting texture, make a lightly dressed crisp green salad, too.

Ingredients
25g butter, plus extra for greasing
1kg even-sized floury potatoes, such as King Edward or Maris Piper
1 onion, thinly sliced
284ml carton double cream
75ml milk

Preheat the oven to 190°C/fan170°C/gas 5. Grease a large, shallow baking dish with butter.

Slice the potatoes as thinly as you can, either using a mandolin, or with a very sharp knife. Layer up evenly in the baking dish, along with the onion slices, seasoning as you go. Pour over the cream and milk, dot over the butter and cover the dish with foil.

Place on a baking sheet and bake for 1 hour. Discard the foil and bake for a further 15-20 minutes, or until the potatoes are cooked through and golden.