Caramelised Onion Dauphinoise Potatoes
Peel and thinly slice the potatoes and place on a tea towel to dry.
Place the cream, garlic and thyme in a small pan and bring to the boil.
Reduce the cream by half then strain into a large bowl.
Toss the sliced potato in the cream making sure they are all coated evenly.
In a casserole dish layer the potatoes around the edge slightly over lapping until you have a complete layer then season.
Spread 1 tbsp of the Chutney evenly over the potato.
Repeat until all potatoes are done, leaving the last layer as potato.
Pour over the remaining cream then bake in a preheated oven at 170°C for 1 hour until the top is crisp and golden and the potatoes are soft on the inside.
Using a mandoline is a great way to quickly slice your potatoes thinly and evenly!