Step 1

Preheat oven to 180C. Line the based of a 20cm spring form tin with baking paper.

Step 2

Slice potatoes thinly and place in a large saucepan with cream and garlic. Season well with salt and pepper. Bring to the boil, reduce heat, place a lid on the saucepan and simmer for 3 minutes until potatoes are just tender. Use a slotted spoon to remove potatoes from cream mixture, and place in a bowl to cool enough so you can handle them. Reserve the cream mixture.

Step 3

Place a layer of potatoes in the base of the prepared tin. Sprinkle over a little cheese. Add another layer of potatoes, then another sprinkling of cheese. Continue layering until you have used up all the ingredients, finishing with a layer of potatoes. Pour over cream mixture.

Step 4

Bake for 45-50 minutes until golden on top. Remove from oven and allow to cool slightly, then run a knife around the inside of the tin and carefully release the spring and remove the tin round. Carefully slide the potato cake onto a serving dish. Slice and serve.