Preheat the oven to 190°C (375°F).

Thinly slice the potatoes into even rounds, about 1/8 inch thick. Place them in cold water to prevent browning.

In a mixing bowl, combine the cream and/or milk with crushed garlic, salt, and pepper. Whisk until well-blended.

Layer the sliced potatoes in a greased ovenproof dish, overlapping slightly. Sprinkle cheese and dollops of the creamy mixture between layers.

Finish off with a sprinkle of cheese on the top layer. Gently press down to compact the layers.

Bake in the preheated oven for approximately 80 minutes, checking for tenderness and a golden crust.

Let sit for 10 minutes before serving to allow layers to set slightly.