Ingredients (serves 4)

  • 8 waxy potatoes

  • 3 garlic cloves, crushed

  • Splash of olive oil

  • 400ml double cream

  • 120g parmesan cheese, finely grated

  • 300ml milk

  • Salt

  • White pepper



  • Peel and finely slice the potatoes.

  • Lightly oil a deep frying pan and cook the garlic on a low heat.

  • Next, pour in a little of the cream and then layer the potatoes. Each layer should be separated by the same amount of double cream and parmesan and a sprinkle of pepper.

  • Add the milk to the same pan and simmer for 15 minutes.

  • After this, butter a baking dish and then transfer the potatoes to it. Cover with any remaining parmesan and season to taste with the salt and pepper.

  • Leave to bake in the oven for 1-1½ hours. During this time, press down on it with a spatula every 15 minutes to prevent the potatoes from drying out.

  • When ready the potatoes should be soft and golden. Allow it to rest for 20 minutes before serving.