Pre-heat the oven to 180°C.

Bring the cream, milk to a simmer with the garlic. Add some seasoning and keep tasting until it tastes right. Add the sliced potatoes and simmer for 8-10 minutes until tender.

Put a splash of the cream into the base of a large baking dish, add the potatoes then pour over the remaining cream. Make sure everything gets covered, and dot with butter. Bake for 30 minutes until the potatoes are knife-tender and the top is golden-brown.