5 medium potatoes, thinly sliced
1 tbsp olive oil
3 garlic cloves, chopped
2 shallots, chopped
1 small onion, diced
1/2 cup sherry
1/2 cup grated Parmesan cheese
2 tbsp chopped fresh basil
1 cup heavy cream
Salt and freshly ground black pepper to taste

Preheat oven to 375 degrees F. Place the sliced potatoes in water to cover until needed. Heat oil in a medium saute pan until very hot. Add garlic, shallots and onions and saute for 2 to 3 minutes, until you can smell the aroma. Add sherry and boil over high heat to reduce until about 1/4 cup of liquid remains. Remove from heat and allow to cool.

Lightly oil a 9 x 5-inch baking dish. Cover the bottom with about a third of the potatoes. Sprinkle with about a third of the onion mixture, then sprinkle with about a third of the cheese and basil. Drizzle about 1/3 cup cream over the potato mixture and season lightly with salt and pepper. Top with another layer of potatoes and repeat the process. Top with one final layer of potatoes and repeat the process. Bake for about 40 minutes or until the potatoes are fork-tender and the cheese is golden brown