Simmer Cream, Milk and Garlic in a pan over medium low. Add the Potatoes, season and simmer for 3 minutes.
Layer potatoes in the buttered dish, adding cheese between the layers making sure you leave some for the top.
Pour over the cream mixture.
Season, cover with foil and bake at 190 C/GM5 for 35 minutes and 40 minutes at 200 C/GM6.
Remove foil and add another layer of cheese. Bake for 15 minutes. Turn up the heat if it the cheese isn't colouring.
Notes
Cheese - Adding Cheese is optional. The best cheese to use is Gruyere which adds a salty hit. You can also add Parmesan, Cheddar or Mozzarella.Garlic- Before crushing the garlic, you can slice it and rub it over the sides and the bottom of the dish.
Potatoes - For best results, use King Edward or Maris Piper. However, I have used a wide variety of potatoes over the years and they have all worked wonderfully. Storage - These keep well in an airtight container for 3 - 4 days and can be made ahead and reheated when needed.Dish size - I use a 9 x 13 inch dish in this recipe.