This dish is a classic French delicacy that showcases layered potatoes in a rich garlic sauce made from a combination of cream and crème fraîche. This potato dish serves as the perfect accompaniment to any special meal, offering both sophistication and comfort on your dining table.

Ingredients:

• 1kg (2lb 3oz) Potatoes, peeled and sliced into 3mm discs
• 1 small onion finely diced
• 50g of Longley Farm Jersey luxury butter
• 3 cloves of minced garlic
• 250ml Longley Farm Jersey double cream
• 200g Longley Farm crème fraîche
• 1/2 tsp of nutmeg
• 1-2 tsp of thyme
• A bay leaf
• Seasoning

Method:

• Preheat the oven to 180°C/200°C/400°F. Lightly grease a 12-inch oven-proof dish with butter.
• Arrange your potato slices in your greased oven-proof dish. 
• Melt your butter with 2 cloves of minced garlic in the microwave and spread onto your potatoes with a pastry brush. Any leftover garlic butter can be put in the sauce. 
• For the sauce gently heat the onions in a large heavy-based saucepan with a bit of butter until slightly translucent. 
• Add in your cream, crème fraîche, milk, nutmeg, thyme, bay leaf and the last remaining minced garlic clove. Simmer gently for 5-8 minutes, stirring constantly to avoid boiling. 
• Season to taste, allowing the flavours to infuse before removing the bay leaf. 
• Pour your sauce over your potatoes and cover loosely with foil.
• Bake in the oven for 40 minutes. Remove the foil and bake for a further 30 minutes or until the potatoes on top have crisped up. 
• Serve and enjoy!

If you have any leftovers these can be stored in an airtight container, once cooled and frozen for up to 1 month.