Mix in a pouring jug the cream add garlic and chicken stock cube.
Lightly grease a large lasagne dish and begin layering potato completely across the base of the dish.
Sprinkle a small amount of cheese across the potatoes.
Begin another layer going the opposite way.
Sprinkle lightly with cheese again and repeat this process until half of sliced potatoes have been used.
Pour half of the cream mixture evenly across the potatoes.
Begin layering again and continue until all potato has been used.
Pour remaining cream mixture onto the potatoes and finish with a small sprinkling of cheese.
Cover with aluminium foil and place in the oven for two hours. To check that the dish is ready - use a skewer to pierce the potatoes to make sure they are soft.
Recipe by Planning With Kids at https://planningwithkids.com/2010/03/14/easy-scalloped-potatoes/