Boil the potatoes for the mash

• Peel and dice the potatoes into chunks and place them in a large pot of cold water.
• Stir in the salt and turn the heat to high. Bring to a boil and cook until knife tender, but not falling apart.
• Drain in a colander and leave for 1 minute.

Make the cheesy mash

• Add the butter and cream to the hot pot and stir to melt the butter, briefly turning on the heat if needed.
• Add the drained potatoes and mash until smooth.
• Mash in the cheddar, then season with salt and pepper.

Fill the baking dish and preheat the oven

• Spoon the mash into a 25 x 17 cm baking dish and level off with a spoon.
• Preheat the oven to 200 °C.

Prepare the garlic parmesan potato slices

• Peel the potatoes, slice them in half lengthways, place each piece flat side down and very thinly slice into half moons.
• Melt the butter in a large mixing bowl in the microwave, then whisk in the garlic, salt and pepper.
• Toss in the sliced potatoes, then toss in half of the parmesan until well coated.

Layer and bake covered

• Layer the slices cut-side-down on top of the mash in 3 rows at a slight angle.
• Cover with foil and bake for 20 minutes.

Bake uncovered until golden

• Remove the foil and sprinkle over the remaining parmesan.
• Bake again until the top is deep golden and crisp and the potatoes are knife tender.

Rest and garnish

• Leave to rest so the mash holds its shape and the sliced potatoes finish cooking.
• Garnish with chives and serve.