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Pre heat oven to 140C.
Squash the garlic cloves with the skin still on and put it in a pot with the milk and cream and bring to the boil. Turn off and leave to infuse for half an hour, then strain.
Slice the potatoes finely, using a Japanese mandolin is the easiest way - otherwise just carefully and patiently slice them as thin as you can with a knife.
Next layer a small roasting dish with the potatoes overlapping them – a bit like dealing a pack of cards. Sprinkle a little salt over every second layer. Press down the potatoes well after each layer, the fewer the gaps the better!
Pour the garlic infused milk & cream mix over till just covered, press down the potatoes so they're below the liquid then place in the oven for two hours. Add more liquid if needed to cover the potatoes. Check to see if it is cooked by piercing with a knife, it should be soft and not firm at all.
If you are a cheese fan – you can sprinkle over your favourite cheese at the end and give a quick grill to add colour. But I prefer mine just plain, creamy and little garlicky!
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