How about Potatoes Boulangere?
Simply slice potatoes into thinnish rounds. Layer in an oven proof dish with alternate rings of potatoes and onions. Add a little stock and dot the top with small pieces of butter. Put into a moderate oven for about 1-1.5 hours.
Or the posh version aka Pomme Dauphinois
[font=Arial, Helvetica, sans-serif] [/font]
[font=Arial, Helvetica, sans-serif]3-4 lb potatoes (peeled weight)[/font]
Sliced onion (optional)
[font=Arial, Helvetica, sans-serif]10fl oz double cream[/font]
[font=Arial, Helvetica, sans-serif]15fl oz (450ml) milk[/font]
[font=Arial, Helvetica, sans-serif]two large cloves of garlic crushed[/font]
[font=Arial, Helvetica, sans-serif]salt and freshly ground pepper.[/font]
[font=Arial, Helvetica, sans-serif]Slice the potatoes thinly and rinse in cold water to remove excess starch. Strain and place them in a saucepan with all the other ingredients. Cook gently, covered, for 10 minutes, stirring occasionally to prevent sticking.[/font]
[font=Arial, Helvetica, sans-serif]Then transfer to a large, flat, ovenproof dish and cook, uncovered, for about one hour in an oven preheated to Gas mark 3, 160C, 140Fan, 325F.[/font]