Easy potatoes dauphinoise recipe
 ‘Potato Queen’ Poppy O’Toole shares her creamy, easy recipe for potatoes dauphinoise. Perfect alongside a salty roast ham, or on its own with a crisp green salad, this is a potato side dish that's worth mastering. 1 white onion3 garlic cloves, peeled but left whole500ml/18fl oz double cream1kg/2lb 4oz Maris Piper potatoessalt and freshly ground black black pepper 1 white onion 3 garlic cloves, peeled but left whole 500ml/18fl oz double cream 1kg/2lb 4oz Maris Piper potatoes salt and freshly ground black black pepper Method Preheat the oven to 170C/150C Fan/Gas 3.Remove the top and bottom of the onion, peel and finely slice it. Remove the skin from the garlic and slice.Put the double cream, onion, garlic and plenty of salt and pepper in a saucepan and get it onto a medium heat so that it comes up to the boil. While that’s on, peel and slice the potatoes into 5mm/¼in thick slices. Once the cream and onion mixture has come to the boil, take it off the heat and add the sliced potatoes and give it a good mix. Leave to cool slightly. Carefully tip the potato mixture into an oven dish and try to make sure all the potato slices are flat in the tray. Cut a piece of parchment paper to size and place it on top before putting in the oven to bake for 30 minutes.After 30 minutes, remove the parchment and return to the oven for a further 50 minutes, or until golden-brown on top. Serve straight out of the tray. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Remove the top and bottom of the onion, peel and finely slice it. Remove the skin from the garlic and slice. Remove the top and bottom of the onion, peel and finely slice it. Remove the skin from the garlic and slice. Put the double cream, onion, garlic and plenty of salt and pepper in a saucepan and get it onto a medium heat so that it comes up to the boil. Put the double cream, onion, garlic and plenty of salt and pepper in a saucepan and get it onto a medium heat so that it comes up to the boil. While that’s on, peel and slice the potatoes into 5mm/¼in thick slices. While that’s on, peel and slice the potatoes into 5mm/¼in thick slices. Once the cream and onion mixture has come to the boil, take it off the heat and add the sliced potatoes and give it a good mix. Leave to cool slightly. Once the cream and onion mixture has come to the boil, take it off the heat and add the sliced potatoes and give it a good mix. Leave to cool slightly. Carefully tip the potato mixture into an oven dish and try to make sure all the potato slices are flat in the tray. Cut a piece of parchment paper to size and place it on top before putting in the oven to bake for 30 minutes. Carefully tip the potato mixture into an oven dish and try to make sure all the potato slices are flat in the tray. Cut a piece of parchment paper to size and place it on top before putting in the oven to bake for 30 minutes. After 30 minutes, remove the parchment and return to the oven for a further 50 minutes, or until golden-brown on top. After 30 minutes, remove the parchment and return to the oven for a further 50 minutes, or until golden-brown on top. Serve straight out of the tray. Serve straight out of the tray. Recipe tips A tip for knowing how many potatoes to use is to fill up the tray before slicing the potatoes to see how many you need to fill it, then add a couple more.