Dauphinoise potatoes

1) Pour the cream and milk into a heavy based saucepan and begin to heat on a low to low moderate temperature.
2) Add the garlic cloves to the cream and milk mixture. Season to taste.
3) Add the potato slices to the cream and milk mixture.
4) Stir gently to make sure that all the potatoes are coated in the cream/milk mixture.
5) Heat gently until the potatoes are still firm but have lost that ‘raw‘ taste. Stir regularly to prevent the potatoes from sticking to the base of the pot.
6) This should take approx. 15 - 20 minutes.
7) Preheat the oven to to 160C/320F/Gas 2.
8) Put the potato and cream/milk mixture into an ovenproof dish and sprinkle the grated cheese on top
9) Cook until the cheese is golden and bubbling (approx. 30 - 40 minutes).
10) Serve immediately.