Boulangère potatoes with Gruyère cheese

1. Melt the butter in a pan and add the onions and garlic and cook until soft. Add the beef stock and reduce on a medium heat for two minutes. Add the cream and bay leaf and cook for another two minutes.

2. In a tray lined with greaseproof paper, layer the potatoes, adding a layer of onion cream mix in between each layer (and season each layer with salt and pepper).

3. Top with Gruyère cheese and cover with tin foil. Cook at 180 degrees for 30 minutes, then remove the foil and continue to cook until golden brown. Cool slightly, portion and garnish with the chopped parsley.