Grease the dish

• Grease a baking dish with the butter.

Heat the cream and milk

• Heat the cream and milk in a large pan with the garlic, sea salt and a generous sprinkle of white pepper.

Prepare the potatoes

• Cut the potatoes to 2 mm thick, ideally using a mandoline.
• Rinse in cold water, drain, and gently dry in a clean tea towel.

Cook the potatoes in the cream

• Put the potatoes in the pan and gently mix.
• Bring to the boil.
• Check the seasoning, adding more salt and pepper as necessary.

Layer the gratin

• Layer half of the potatoes in the dish, adding half of the cheese, then repeat.

Bake

• Bake until hot, golden and bubbling at the edges.
• Check the potatoes are tender by piercing with a sharp knife and cook for a little longer if necessary.