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1
Slice the potatoes thinly, they need to be about the thickness of a pound coin.
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2
Place in a bowl.
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3
Cut the garlic clove in half and rub it vigorously round the edges of a large ovenproof dish, then smear butter all around the sides and bottom.
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4
Preheat the oven to 170C/Gas 3.
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5
Pour the cream into the bowl of potatoes, and add salt and pepper, fold gently so all the potato slices are coated, taste the cream to check you've got enough seasoning.
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6
Layer the potato slices in the prepared dish so they overlap and are flat.
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7
Pour the cream mixture into the dish so that the top layer of potatoes is just covered.
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8
If you need more liquid add cream or milk.
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9
Dot the top with butter and black pepper.
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10
Bake in the oven until the potatoes are meltingly tender and all the liquid has been cooked into them.
