500ml double cream
3 garlic cloves
8 large potatoes
100g gruyere cheese
1. Heat oven to 19-C/ gas 5/ Add milk, cream and garlic into the pan and simmer. Slice potatoes finely, add to the cream and simmer until gently cooked. Gently stir to separate the potato to stop it catching at the bottom of the pan
2. Remove the potatoes from pan and layer in an ovenproof dish. Pour over the garlic infused cream and scatter over the cheese.
3. Bake for 30 mins until potatoes are soft and brown, delicious