Twice baked Dauphinois slices

1k potatoes peeled

4 crushed chopped garlic cloves

100g melted butter

Salt pepper

125ml good chicken stock

125ml double cream

Piece of Parmesan for grating on top

Parsley for garnish

Line a baking dish with foil right up to the sides and brush with a little of the melted butter

Using a mandolin or processor thinly slice the potatoes and begin layering them on the bottom and seasoning well as you go . Mix the crushed garlic with the rest of the melted butter and brush the potatoes layers every so often with this mix. When you reach the top layer, press the layers down well and pour in the stock then the cream and season one more time, Now brush with the remaining butter then lightly cover the top with a cut piece of baking paper and bake 220c for 40 mins or until the potatoes are soft when you stick a knife in. remove the paper and cook another 10 mins to brown the top .Remove & chill completely remove from the foil cut into slices and rearrange in a lined tray sprinkle liberally with Parmesan or grated cheddar and bake in a hot oven for around 25- 30 mins before serving.

garnish with chopped parsley