60g/2oz unsalted butter
4 garlic cloves, peeled and chopped
570ml/1 pint double cream
220g/8oz cheddar cheese, grated
salt and freshly ground black pepper
1. Bring a large pan of water to the boil and cook the potatoes until tender – about 8 minutes.
2. Gently melt the butter in a large frying pan and fry the garlic for 1-2 minutes and then stir in the cream and cheese and simmer gently for a few minutes, or until the cheese has melted and season.
3. Drain the potatoes, and once cool enough to handle, slice. Layer the slices into an ovenproof gratin dish and pour the creamy cheese mixture over the potatoes and top with cheese and put under the grill for a couple of mins until brown