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Peel your potatoes and slice as thinly as you can manage. I used a mandolin but a sharp knife will do.
Season with salt and pepper.
Mix the cream, milk and garlic.
Layer up the potatoes and halfway through grate on half of your butter. Pour in the cream when it fills up, let it soak in and settle, then add the rest. Finish with more grated butter.
Into an oven at 150c for 1 hour, then reduce the heat to 130c for a further 2 hours. If the top is looking a bit crispy, cover with a lid or foil.
Let it rest for 15 mins then serve.