2 Tbsp corn or olive oil
2 lb potatoes
2 Tbsp karengo flakes
4 oz grated gruyere
cheese
3 cloves garlic, crushed
2 Tbsp cream

Scrub potatoes and slice thinly. Place oil at the bottom of a cast iron casserole. Line bottom with potatoes, then a layer of cheese. Repeat layers until dish is full. Sprinkle with garlic and karengo. Cover with a tightly fitting lid, place over a low heat. Cook 30 minutes. shaking dish occasionally - do not stir.

When potatoes are tender pour over cream, replace lid and continue cooking for another 3-4 minutes. Invert onto warm serving dish.