1kg Meade Potatoes, thinly sliced
3 bulbs garlic
500g cream (enough to cover the top of the potatoes in roasting tin)
150g Parmesan cheese (more/less depending on our taste)
Dash of salt and pepper
Preheat oven to 180 degrees C.
Peel and slice the potatoes to the thickness of a coin - you can use a mandoline cutter.
Peel and crush the garlic and add to a pot with the cream. Simmer and let the garlic infuse with the cream.
Layer potatoes in a greased glass baking dish, pouring the garlic-infused cream over each layer until they are covered and adding sea salt, pepper, dash of ground nutmeg and Parmesan cheese to each layer.
Cover with tin foil and bake for 35 minutes approximately at 180 degrees until potatoes are tender.
Once they are cooked though, you can either remove tin foil, add more Parmesan and brown in the oven to serve, or you can serve them Zucchinis style.
If you want to serve them Zucchini's style, you keep the tin foil on them, place them on a cooking sheet, put an even weighted object on top of the tin foil compress them for a few hours.
When you are ready to serve them you remove the weight and the tin foil, sprinkle more Parmesan cheese on top and warm in the oven and brown.
Once browned, remove from oven, cut into rectangular pieces and serve.