Potatoes cooked with Cream and Garlic

Scrape potatoes and boil in salted water for 7 minutes.

Meanwhile, if being used, cook the pancetta in a teaspoonful or so of olive oil for a few minutes in an oven proof dish. Add the chopped garlic, and soften.

Drain potatoes, and under a stream of cold water, cut lengthways into four. Season lightly with salt and pepper.

Thoroughly mix the potatoes into the pancetta (if used) and garlic, and then pour over the cream to cover to about 90%.

Cook in the oven at 400°F/200°C/Reg6 for around 45 minutes or so until tender and golden brown.