RECIPE:
Ingredients 
2 Tbls Unsalted Butter
4 Medium Potatoes, peeled
1 Tub (280ml) Elmlea Double Cream (Heavy Whipping Cream)
1/2 Cup Shredded Cheddar
6 Tbls Parmesan Cheese, divided
3 Cloves Garlic, minced
1/4 Tsp Ground Nutmeg
Salt & Pepper
Method:
Preheat oven 190C/375F.
Butter grease a baking dish with unsalted butter.
Very thinly slice potatoes, using a mandoline, if you have one.
In a large mixing bowl, combine cream, cheddar, garlic, nutmeg and 3 tablespoons parmesean.
Add sliced potatoes and toss together until all potatoes are well coated. Season with salt and pepper and toss again.
Place the potatoes upright in prepared baking dish. Evenly pour remaining cream over the potatoes and lightly season with salt and pepper. Dot with 2 tablespoons (small cubes) of butter.
Cove