Put the cream, milk and garlic into a large saucepan and bring to a simmer. Add the sliced potato to the cream and simmer for 3 minutes until just cooked. Stir to seperate potato and stop it from sinking and burning on bottom of pan.
Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
Strain the cream mixture to remove the garlic then pour over the potatoes – just enough to seep through the layers and leave a little moisture on the surface. Scatter over the cheese.
Bake in the preheated oven for 30 minutes or until potatoes are soft and the cheese is browned on top. Remove from the oven and serve immediately.
For this recipe I like to use Maris Piper or King Edwards.