Preheat the oven to 190°C (170°C fan) or gas mark 5.

In a large saucepan, combine the double cream, milk, and garlic cloves. Bring the mixture to a gentle simmer, allowing the garlic to infuse its flavor into the liquid.

Using a sharp knife or mandoline, slice the potatoes finely to a thickness of 3–4mm. Add the potato slices to the simmering cream mixture and cook for approximately 3 minutes, just until they begin to soften. Stir gently to ensure the slices separate and don’t stick to the bottom of the pan.

With a slotted spoon, carefully transfer the partially cooked potato slices to a wide, shallow ovenproof dish, layering them evenly to about 5cm in depth.

Strain the garlic-infused cream mixture and pour just enough over the potatoes to seep through the layers while leaving a slight coating of moisture on the surface.

If using, sprinkle the grated gruyère cheese generously over the top. Bake the dish for 30 minutes, or until the potatoes are tender and the surface is golden brown. For additional browning, increase the oven temperature for the final 5 minutes.

Let the dish rest briefly before serving, allowing the flavors to meld. Enjoy as a rich and creamy side for any meal.