Published Saturday, 30 July, 2011 by Marie
Bring the milk and cream to the boil, add the onions and garlic.. Then turn down to simmer
Peel and slice the potatoes. Slices should be about the thickness of a pound coin.
Place the potatoes in an oven proof dish, I choose to do a layer of sweet potato at the bottom and then normal potato at the top.
Pour on the milk, cream, onion and garlic mixture and cook at 160 degrees for one hour on the middle shelf.