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Peel the potatoes and cut them into medium pieces
Place them in a pan of cold salted water, bring to boil and simmer until just tender
Heat the oven to 200C
Drain the potatoes, give them a good shake to fluff up the edges, and leave them to steam dry for 10 minutes
Heat a good couple of glugs of oil in a roasting tin and heat in the oven until spitting hot
Cut the end off the garlic exposing the insides of the cloves and wrap loosely in tin foil
Place the potatoes in the roasting tray, rolling them around until coated
Roast in the oven with the foil wrapped garlic for 40 minutes or until crisp, turning regularly
Melt the butter in a large non-stick pan
Add the cabbage and onion and fry for 7 minutes, stirring regularly until soft
Add the double cream, cheese, milk, mustard and season with salt and pepper
When the potatoes are ready, place them in an ovenproof dish and crush them a little with a fork
Squeeze the cloves of roasted garlic into the cream sauce and give it a really good stir
Gently bring it to the boil, stirring until the cheese has melted
Pour the sauce and veg over the potatoes and push the veg down so it's covered by sauce
Sprinkle the top with cheese and bake for 20-25 minutes until the cheese is golden brown