Ingredients
1 large potato, peeled
290ml/10fl oz double cream
2 cloves garlic, chopped
dash of milk
salt and freshly ground black pepper

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Par-cook the potato in boiling salted water until it is half cooked. Drain.
3. Heat the cream and garlic with plenty of salt and pepper in a pan until it just comes to the boil.
4. Once the potato has cooled enough to handle, slice it lengthways on a mandolin into thin slices. Separate the slices and arrange in the bottom of a small, ovenproof gratin dish. Pour over the cream and cover with another layer of potato. Pour over the remaining cream and a dash of milk and bake in the preheated oven for 15 minutes.
5. Serve at once.