Potatoes 1 kg Desirée are good Milk 300 ml Full fat Cream 300 ml Or a bit less, use double cream Garlic 1 clove Herbs To taste - thyme is good Nutmeg To taste Cheese 30 g Parmesan or a strong cheddar Seasoning No extra salt is needed after the potato drying step. Peel and thinly slice the potatoes. Arrange the slices in one layer on kitchen paper. Grind a very little salt over the slices. Pat dry after any water leaches out. Chop the garlic very small. Mix the milk, cream, garlic and any herbs and spices. Heat the milk and cream but stop before it boils. Butter a dish. Layer the potatoes and pour on the milk. Try to leave voids so the creamy liquid can infuse into the potatoes while cooking. Ensure the garlic fragments are evenly distributed. Sprinkle the grated cheese over the top and bake for an hour in a low to medium oven. If necessary, increase the heat for the last 15 minutes to brown and bubble the surface. The dish is better hot but not scalding straight out of the oven.