Ingredients​

• Butter, for greasing
• 600ml cream
• 2 cloves garlic, crushed
• 1kg potatoes
• 1 large sweet potato
• 2 large zucchini
• 200g grated tasty cheese

Method​

1. Preheat oven to 180C. Grease a large oven-proof dish with butter.
2. In a jug, combine cream and garlic. Season well with salt and pepper.
3. Peel potatoes and sweet potato and slice into very thin slices, approximately 2mm. Slice zucchini slightly thicker, approximately 3mm. Lay half the potatoes in the base of the prepared dish. Sprinkle over a little of the cheese, then pour over a quarter of the cream mixture. Lay the sliced sweet potato on top and repeat with cheese and cream. Lay the sliced zucchini next, and repeat with the cheese and cream. Finish with a second layer of potatoes, arranging them in a neat, overlapping pattern. Pour over remaining cream and reserve the cheese.
4. Cover with baking paper then foil, place dish on an oven tray to catch any drips, and bake for 40 minutes until potatoes are tender when inserted with a sharp knife. Remove the foil and sprinkle with reserved cheese, then return to the oven for a further 10 minutes