Creamy potato dauphinoise

Preheat the oven to 180ºC / gas mark 4.

Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse, then pat dry with kitchen paper.

Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 mins until just tender. Season well.

Transfer to a buttered, ovenproof dish and sprinkle over the cheese. Bake for 25 mins until golden. Serve with a leafy green salad.