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20g unsalted butter

300ml double cream

1kg waxy potatoes, peeled and cut lengthways into 3mm slices, then rinsed with cold water

2–3 garlic cloves, peeled and finely chopped

60g freshly grated Parmesan cheese

olive oil

salt and black pepper

Preheat the oven to 200ºC (180ºC fan) Gas 7. Lightly butter an ovenproof dish.

Put the cream in a saucepan large enough to contain the potatoes and bring to a simmer. Add the potato slices and stir together with the cream. Add the garlic and season with salt and pepper. Cook for about minutes, then pour into the prepared dish, sprinkle the Parmesan over with a small drizzle of olive oil, cover with silver foil and place in the oven. Cook for minutes or so until the potatoes are cooked through, then remove the foil and return to the oven. Turn the oven up to 200ºC (200ºC fan) Gas and cook for a further 15–20 minutes until the top is bubbling and golden.