Bring the milk to the boil with the cream. Remove from the heat and infuse with the crushed garlic and thyme sprigs.

Meanwhile, peel the potatoes and cut them into 3mm thick slices. Dry them well with a cloth. Put them in a bowl that contains them and season with salt and, if desired, black pepper. Mix well.

Lightly butter the bottom and edges of a baking dish. Spread half the potatoes in the pan in even layers. Pour half of the milk filtered through a sieve into the pan. Arrange the second half of the potatoes in the pan. Pour in the remaining milk.

Place the dish on the second shelf of the oven. Cook in Fan assisted static mode at 180 ° C for 43 minutes.

Bring the milk to the boil with the cream. Remove from the heat and infuse with the crushed garlic and thyme sprigs.

Meanwhile, peel the potatoes and cut them into 3mm thick slices. Dry them well with a cloth. Put them in a bowl that contains them and season with salt and, if desired, black pepper. Mix well.

Lightly butter the bottom and edges of a baking dish. Spread half the potatoes in the pan in even layers. Pour half of the milk filtered through a sieve into the pan. Arrange the second half of the potatoes in the pan. Pour in the remaining milk.

Place the dish on the third shelf of the oven. Cook in MW Static mode (200W microwave power) at 165 ° C for 36 minutes.