½ pint / 275ml Cream
¼ pint 150ml Milk
4 garlic cloves, crushed pinch nutmeg
1 lb 450g potatoes, peeled and thinly sliced
2oz / 50g cheddar cheese






  • Par boil the potatoes in a saucepan with double cream and milk in a pot.
  • Add the garlic and nutmeg and season well. Arrange the potatoes neatly in an ovenproof dish, making sure the top layer and pour the sauce over them.
  • Cover the dish with greaseproof paper and tinfoil and place in the oven for 1 hour.
  • Remove from the oven and sprinkle with cheese and return to the oven for another 10 minutes or until the cheeses is brown and bubbling on top.