• 1 lb (450 g) potatoes, peeled and thinly sliced
• 2 -3 cloves of garlic, crushed
• Salt and black pepper to taste
• ½ pint (285 ml) double cream

Method:

1. Put the potatoes into boiling, salted water and par-boil for a couple of minutes. Drain.
2. Place the potatoes slices into a greased, shallow oven-proof dish in layers with salt and garlic and black pepper.
3. Pour the cream over the top.
4. Bake on the top shelf of a pre-heated oven at Gas Mark 7 (425°F/220°C) for around 30 minutes until brown.  If the potatoes become a little too dry, baste the top of them with a little cream.

Serves 4.

Note: I've tried this without par-boiling the potatoes and it hasn't worked. It took too long for the potatoes to cook through properly in the oven.