1 pint (500ml) whipping cream
4oz (100g) cheddar cheese, grated
2oz (50g) Parmesan cheese, grated
*About 10 wild garlic leaves, shredded thinly
Freshly ground black pepper
* If you don't have any wild garlic leaves you can use 4 normal garlic cloves and optional freshly chopped parsley instead.
Peel and slice thinly all the potatoes using a sharp knife, the blades on a grater or a mandolin. Place them in a large bowl. Add all the grated Parmesan cheese, most of the cheddar cheese, the cream, the garlic or the wild garlic. Add 8-10 twists of freshly ground pepper. Mix everything together well with a large spoon and then scoop it into a 2" deep baking dish. Sprinkle the remaining cheddar cheese over the top and flatten everything down gently. Bake in a pre-heated oven at 350°F for 1 hour. After 30 minutes, take the dish out and gently press the potatoes down again to let the cream come up over the top of the mix. Pop it back in the oven to finish the cooking time. The top of the potato dish will be lightly crispy and brown and it will be ready to eat straight away.