Creamy Sliced Potatoes

First Step:
in a pan heat up slowly your cream add your garlic, season with salt and pepper, a knob of butter and add your cheese, stiring so that the cheese melts into the cream. When the majority of the lumps are gone and your left with a smooth creamy mixture take it off the heat.
Second Step:
Thinly slice your red onion and fry in a pan with a generous amount of butter until softened. Either add the onions to your cream mixture or pour over your potatoes before they go in the oven.

Now your potatoes, peel them and with a sharp knife slice them as thinly and evenly as you can.
Give them all a quick wash with cold water.
In an oven proof dish with lid (or you can use tin foil)
place the potatoes over laping each other until the bottom of dish is covered, then pour over 1/3 of your cream mixture,add another layer of potatoes and some more cream and so on until all potato slices are used.
Keep enough cream mixture to pour over the top.
Cover the top of your dish and put it in the oven at about 140 for 30 minutes or until a fork can go through all potatoes easily.