Best recipe for pommes dauphinoises?

I've tried a few, but none have lived up to what was served in a little restaurant in France - crispy on the top yet well cooked through. I also thought there was a hint of onionBest recipe for pommes dauphinoises?
600g waxy potatoes (such as Maris Piper)


350ml milk


350ml double cream


1 large garlic clove, sliced


1 thyme sprig


1 bay leaf


90g Gruy猫re cheese, grated


Sea salt and freshly ground black pepper





1 Preheat the oven to 200C, Gas 6. Peel the potatoes thinly, then slice evenly into 1cm slices. Bring the milk and cream to the boil in a large saucepan and add the garlic, herbs and seasoning. Simmer for a couple of minutes.


2 Slide the potatoes into the pan and stir gently. Simmer for about 7 minutes until the potato slices are only just tender; they should hold their shape and retain a bite. Drain the par-cooked potatoes in a colander over a bowl to catch the milk.


3 Layer the potatoes in a shallow ovenproof dish, sprinkling two thirds of the cheese and seasoning in between the layers. Trickle a little of the saved milk over each layer too.


4 Pour a little more of the milk around the sides, but not too much - just enough to moisten. Sprinkle over the last of the cheese.


5 Place the dish in a shallow roasting tin and bake for about 10-15 minutes or until the cheese is beginning to bubble and turn golden brown. Allow to stand for 10 minutes before serving.Best recipe for pommes dauphinoises?
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Ingredients


1 garlic clove, crushed


butter


450g/1lb waxy potatoes, thinly sliced (such as Desir茅e, Golden Wonder or King Edward)


300ml/陆 pint double cream


salt and freshly ground black pepper





Method


1. Preheat the oven to 170C/325F/Gas 6).


2. Rub a gratin dish liberally with the garlic and butter.


3. Layer the potatoes into the dish, making sure each layer is seasoned.


4. Pour over the cream and cook in the oven for 1录 hours.


5. Turn up the heat to 200C/400F/Gas 6 and cook for a further 15 minutes until the top is golden. Serve.
Potatoes dauphinoise





knob butter , for greasing


1kg waxy potatoes , such as Desir茅e


150ml full-fat milk


142ml carton double cream


1 garlic clove , peeled and halved


2 sprigs thyme


pinch freshly ground nutmeg


25g parmesan , freshly grated





Heat oven to 160C/fan 140C/gas 4. Line an 8cm square brownie tin with greaseproof paper, making sure there are no holes for the liquid to seep through, then butter the paper. Peel and slice the potatoes to the width of a 拢1 coin and pat dry.


Pour the milk and cream into a pan, then add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm. You can prepare this in advance and reheat.


Layer half the potatoes in the tin, overlapping the slices, sprinkling each layer with a little salt and pepper. Pour over half the liquid and finish layering, then add the rest of the liquid and scatter over the cheese. Bake for 1-1录 hrs until the potatoes are tender and the top is golden. Leave to stand for 5 mins, then cut into 6 portions and serve.