Red Potato Gratin

Good served with something bitter or sharp to cut through the thickness of the cream.

As cooked by Jake, but probably inspired by Jean-Sylvain, who puts cream in anything and everything. (But hey, he's french.)

Red potatoes

White onione

Single cream

Fresh parsley, chopped

Mustard, salt and pepper.

Slice the potatoes and put in cold, salted water and bring to the boil.

While they are heating up, slice the onion into rounds and mix mustard and pepper into the cream to taste. (Or whatever to taste)

Drain the potatoes.

Arrange the potatoes and onion in an ovenproof dish, add salt. Potatoes absorb salt so you will need more than you expect. Top with cream and fresh parsley.

Bake until the top has browned.

Serve.