Stephanie Alexander Potatoes Dauphinoise.

Ingredients

• 1 onion, sliced finely

• 1 tbsp olive oil

• 4 desiree or other firm, waxy-style potatoes

• 1 clove garlic,finely sliced

• sea salt

• freshly ground black pepper

• 2 tbsp butter

• 2 tsp plain flour

• 1 cup cream

• 1 cup milk

Method

1. Preheat oven to 180C.

   Saute onion in oil until limp and deep-gold. Meanwhile peel the potatoes and slice thinly. Mix sliced potato, onion, and garlic in a bowl and season with salt and pepper.

   Use half the butter to grease a shallow gratin dish and tip in the potato mixture. Press down to create a firmly packed and even layer, or the more fastidious can carefully place the potatoes in overlapping circles. Mix flour with cream and milk and slowly pour over the potatoes. Dot with the rest of the butter and bake for about an hour.

   The potatoes should be very tender when tested with the point of a sharp knife.