Potato Gratin

(serves 4-6)

1 kg potatoes, peeled and thinly sliced
½ onion, very finely sliced
2 garlic cloves, peeled
2 cups full fat milk (or half milk/half cream)
pinch salt
150g Meyer cheese (we used Tasty Gouda,  Cracked Pepper Gouda is also a great choice)

Place the milk/cream, garlic, and salt in a small saucepan and bring just to boiling point.  Turn off the heat and allow to sit while you slice the onion and potatoes.
Grease a 2 litre baking dish then layer in approx a third of the potatoes.  Top these with half the onion and a third of the cheese.  Add another third of the potatoes, followed by the remaining onion and another third of the cheese.

Finally top with the last of the potato, pour over the warm cream mixture and top with cheese.
Cover with foil and bake at 180°C for 1 hour.  Remove the foil and cook for a further 15 minutes or until golden brown on top and when pierced with a knife the potatoes are soft.