Preheat the oven to 200°C/180°C Fan/Gas 6 and grease 8 metal dariole pudding moulds with the melted butter. Cut 8 small squares of non-stick baking paper and place one in the base of each mould.
Mix the double cream and garlic together in a jug and season with salt and freshly ground black pepper.
Using half the cheese, place some in the base of each of the moulds. Arrange a slice of potato on top, then pour over a little garlic cream. Continue to layer the potatoes and cream, adding a little seasoning in between the layers, until finished.
Cover the tops of each mould with foil and seal tightly. Put the moulds on a baking sheet (foil side up!) and bake in the preheated oven for about 30 minutes.
Remove the foil and sprinkle the tops with the remaining cheese. Bake, uncovered, for a further 15–20 minutes, until the potatoes are cooked and the cheese is golden brown.
Leave in the moulds for a few minutes until any bubbling has stopped, then slide a small palette knife around the edge of the mould and invert on to a plate. Carefully remove the mould and paper. Serve hot.
Mary’s Tips: Can be cooked up to an hour ahead. Reheat to serve. Not suitable for freezing.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.