Preheat oven to 200°C
Line baking tray with baking paper
Wash and clean Dutch Red potatoes
Melt butter in frying pan with bruised garlic cloves
Using the Mandolin on the thinnest setting, slice the potatoes lengthwise, otherwise use a sharp knife to slice the potatoes lengthways into approximately 3mm slices
Fan out one layer of potatoes onto the baking tray, approximately the size of a dinner plate
Remove bruised garlic from the butter and use pastry brush to evenly coat the potato layer with the garlic flavoured butter
Season the layer with salt and pepper and sprinkle the finely sliced onion and your choice of herb leaves across the layer
Repeat the process with each layer, reducing the fan of the potatoes gradually so that you end up with your top layer being the size of a tea cup saucer
Brush the top with remaining butter, season with salt and pepper. If using Duck Fat, place on top in centre