Creamy potatoes

Ingredients

500 g (1 lb 2 oz) King Edward potatoes, sliced thinly
200 ml (7 fl oz) double cream
100 ml (3 ½ fl oz) milk
1 clove garlic, crushed
50 g (2 oz) Gruyere or cheddar cheese, grated

Preheat oven to 180 C, 350 F or gas mark 4. Butter an ovenproof dish.
Place potatoes in a bowl of water, rinse, then pat dry with kitchen paper. Place cream, milk and garlic in a pan and bring to gentle simmer. Add potatoes, cover and cook gently for 10 minutes, or until just tender. Season well then tip into dish. Sprinkle over cheese and bake for 25 minutes, or until golden.

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