Potato and rosemary cake

Serves 6. 9 steps

3 tablespoons olive oil Fry gently over moderate heat, covered, about 30 minutes or until very soft and lightly browned, stirring once or twice.   In a shallow 1.8 litre ovenproof dish, lightly oiled, layer ingredients ending with potatoes Lightly press down potatoes until almost submerged. Cover loosely with foil. Bake in hot oven 1 hour. Uncover, and bake in moderate oven 30 minutes or until potatoes are quite tender and the top is golden brown. 450g onions sliced 900g new potatoes cut into thin slices (but not wafer thin) 2 cloves garlic crushed 2 tablespoons fresh rosemary chopped salt and pepepr 300ml single cream   Pour cream over

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