awesome recipe for Potato Dauphinoise that I've bastardised from two friends...Well yummy

Potato Dauphinoise:
(use same recipe for macaroni cheese)

2 measures of Single cream
1 measure of Double cream
Half an onion
2 cloves of garlic
Clump of thyme
Macaroni (if making mac n cheese)
Extra mature cheddar (v important for strong cheesy taste)
Mozzarella – pref grated
Fresh parmesan
Waxy potatoes (or ones that retain water)
Breadcrumbs
Salt and pepper
Bay leaf

Slice the potatoes about the thickness of a £1 coin then parboil for about 14 mins. Remove and pat dry.
Put single and double cream mix into pan with a whole half an onion, thyme, 2 whole cloves of garlic, bay leaf, salt and pepper. Bring to gentle boil then strain the mixture into another pan.
add grated mature cheddar now and stir into sauce – or you can grate the cheese over the layers as you lay potatoes (see below)
*pour thin layer of sauce into baking dish then one layer of potatoes, keep doing this until just below the top of the dish (over filling will cause it to overflow in the oven) – add bits of mozzarella as you go along for extra stringy texture – also salt and pepper along the way
finish with a layer of sauce and add breadcrumbs and parmesan for crunchy top layer. Put in oven for just under an hour at 200C.

*for macaroni – you will have to pre-boil it before adding to the baking dish – the baking time will be much shorter – 15 mins max just to brown the top layer.

Proper nice. Thanks to Katie & Gui and Matt White for that recipe.