Easy Dauphinoise Potatoes Recipe

In a pan (or preferably a low wide pan you can transfer from hob to oven- see notes above) place the milk, cream, nutmeg, bay leaves and salt and pepper on a low heat.Cut the cooking onion in half (I don't bother peeling it) and place cut side down into the cream. Leave on a very low heat while you prepare the potatoes.Peel the potatoes, and then slice into thin strips around the thickness of a 50 pence piece (I've googled it and this is a very similar thickness to a dime too if you're from America). Discard the ends of each potato.Once the cream has been simmering on a low heat for a few minutes, remove the onion and sage, and crush the clove of garlic in and stir.I add the sliced potatoes one by one straight into the cream, starting on the edges and working my way into the centre (like a spiral) and repeat until I have placed all the slices in. It should make around 3 layers. I then press the potatoes down into the sauce. If you are making the cream in a separate pan, you could arrange the potatoes first and then pour the cream evenly on top. But if you are doing this, make sure it's well mixed through the potatoes.Cover with a lid, or I use a sheet of foil tightly wrapped around the dish and place in the oven at 160C for 45 minutes.Remove from the oven and sprinkle the Gruyere cheese evenly over the top (I like to add more pepper and maybe the sage leaves too for decoration) and either place back in the oven at 200C for 15-20 minutes until golden, or what I find even easier is to just pop it under the grill for 5 minutes to brown up.If you really want to impress, make a day before, up to the stage just before you put the cheese on. When it's cooled overnight it's a little easier to handle so you can use a ring mold to get that restaurant look when serving, then just top with cheese and grill.