Cut the potatoes into quarters and lightly boil in salted water for 12 minutes until nearly cooked but still quite firm.
When the potatoes have cooked, drain them well.
Pour the cream in to a saucepan, add the garlic and season well with the salt and pepper. Place the saucepan on a low to medium heat.
Slice the potatoes as finely as you can. Remove the cream from the heat as soon as it starts to boil.
Smear some oil round an oven proof dish. Arrange half the potatoes in the base of the dish. Add half of the cream. Arrange the remaining sliced potatoes as a second layer then pour over the remaining cream. The potatoes should be just below the top of the dish. Gently firm down the potatoes and cream.
Put the dish in the preheated oven for 20 minutes. After 10 minutes cooking turn the dish so that the potatoes cook evenly.
If the cream has bubbled all over the potatoes and they have not browned, sprinkle a thin layer of grated cheese over the top and put under a hot grill until browned.