Wild Garlic Dauphinoise

1. Preheat your oven to 200°C/ Fan 180°C/Gas 6. Whizz the crème fraîche in a food processor or blender with the full cream milk, 2 peeled garlic cloves and the wild garlic leaves till smooth. Finely grate in the zest from the lemon and add plenty of salt and pepper. No food processor or blender? Finely chop the wild garlic and garlic then stir it with the crème fraîche, lemon zest, salt and pepper.

2. Scrub the potatoes (no need to peel unless you want to) and thinly slice them – if you have a mandoline, use that to make thin slices. Peel and thinly slice the onions. Place them all in a large mixing bowl, pour in the wild garlic mixture and gently toss to mix.

3. Arrange the potatoes and onions in a large ovenproof dish – the potatoes should be about 5cm deep. Pop the dish on a baking tray. Cover tightly with foil and roast for 1 hr. Remove the foil and roast for 30-45 mins till soft and golden brown on top. Cool for a few mins in the dish before serving.