Start by slicing the Maris Piper potatoes and onions. You can use a food processor to make this task much easier.

Place the sliced potatoes and onions in a tray.

Bring water to a boil in a kettle. Pour just enough boiling water into the tray to come about a quarter of the way up the potatoes and onions.

Season with a pinch of salt, and pepper, and add the cream to the tray.

Sprinkle some fresh thyme over the potatoes.

Place the tray on the stovetop and bring it to a boil.

Allow it to cook for approximately 6 minutes.

While the potatoes are cooking, add a few anchovies (along with some of their oil), unpeeled garlic cloves, nutmeg, and 2/3 of the Parmesan cheese to the tray.

Cover the tray with tin foil and reduce the heat. Let it continue cooking.

Remove the tin foil from the potatoes and add an extra layer using 1/3 of the Parmesan cheese on top.

Transfer the tray to the oven to allow the dish to gratinate for 30 minutes until the top becomes crispy and golden.

Remove from the oven, and your delicious potato dauphinoise is ready to be enjoyed!