You’ll love these layers of creamy potatoes flavoured with black pepper, salt and plenty of garlic
Preheat the oven to 180C/350C/Gas 4.
Peel and halve one garlic clove and rub all around the inside of a 1.2litre/2 pint ovenproof dish.
Roughly chop the garlic along with the remaining garlic clove then, using the flat end of a knife, crush into a paste with the sea salt.
Layer the sliced potato and mashed garlic in the ovenproof dish, seasoning the layers as you go with freshly ground black pepper.
Combine the milk and cream in a jug and pour over the sliced potatoes.
Bake for 1 hour, or until the potatoes are tender and the top is golden-brown and bubbling.
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