Step 1

Preheat the oven to 200°C. Lightly grease a rectangular ovenproof dish (approx 29 x 19 x 5cm deep). Peel the potatoes and cut into slices about 3-5mm thick.

Step 2

Arrange one-third of the potato into a layer in the base of the dish. Sprinkle half the garlic and rosemary over the potato. Repeat another layer of potato, the remaining garlic and chopped rosemary, then a final layer of potato slices.

Step 3

Combine the cream and stock in a jug, and whisk with a fork to combine. Drizzle over the top of the potatoes. Season with freshly ground black pepper, and scatter the whole rosemary leaves on top.

Step 4

Cover tightly with foil and bake for 30 minutes, until the potatoes are just tender. Remove the foil and cook for another 30 minutes, until the top is golden brown. Stand for 5 minutes, then cut into rectangles to serve.