Peel and thinly slice the potatoes to approximately 3mm thick.
Then into a large pan add the milk and cream with seasoning. Gently warm over a medium heat for 5 minutes.
Whilst the cream and milk is warming peel the garlic, and rub around the inside of your chosen dish. We used a traditional enamel 26cm pie dish.
Add the potatoes to the warming milk and simmer for a minute.
Tip the mixture into the dish and sprinkle the grated cheese on top, then add your herb of choice.
Bake at 190c for 40-50 minutes until golden and bubbly.