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Celeriac and potato dauphinoise

• 2 large onions, sliced
• 2oz butter
• 600 ml (1 pint) double cream
• 1 garlic clove, crushed
• 1lb potatoes, thinly sliced
• 1 celeriac, peeled and thinly sliced

Pre-heat the oven to 180-190C/350-375F/gas 4-5.

Cook the onions in half the butter for 2-3 minutes without colouring them. Allow them to cool. Bring the cream to the boil with the crushed garlic and the remaining butter and season with salt and pepper.

Arrange the onions, potato and celeriac in layers in a large ovenproof dish, making sure the potatoes are on the top and bottom. Overlap the top layer of potatoes to give a neater finish. Pour the cream over this, making sure the potatoes are covered.

Bake in the pre-heated oven for 45-60 minutes until the vegetables are tender and have absorbed the cream. Cover with foil if the potatoes cook too quickly. Finish under the grill for a good colour. Serves 4

(from More Rhodes around Britain)