Pecorino Dauphinoise Potatoes

A twist on the classic recipe with the nutty flavour of pecorino that originated from using up leftover cheese from the fridge - but with a good result!

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   1. Preheat the oven to Gas mark 3 / 160 C / 315 F.
   2. In a frying pan, heat the butter over a low heat and fry the onions until they are soft / translucent - this should take about 4/5 minutes.
   3. Grease a medium sized casserole dish (one that will hold approx 1 Litre)with butter and rub the garlic clove around the dish to give a faint, but not overpowering, flavour of garlic.
   4. Layer the potatoes, onions and cheese (keep back a little of the cheese to go on the top of the dish)in the dish.
   5. Whisk the cream, milk & seasoning together in a jug or pouring bowl. When well combined, pour this over the potato, onion & cheese layers in the casserole dish. Top off with the remaining cheese.
   6. Bake for approx an hour in the oven until the top is golden brown.