Peel and thinly slice potatoes (about 2-3 mm thick) and an onion, put into a saucepan together with 100 ml double cream
and enough milk just to cover the potatoes. Stir in a crushed clove of garlic, season with a little salt and freshly ground
black pepper and bring to a boil, simmering gently for 5 minutes. Tip into a greased casserole dish and sprinkle with
grated parmesan cheese, then bake in a 180³C oven for about 30 minutes. Remove from the oven, then place skinless
fillets of smoked haddock on top of the potatoes, sprinkle with more grated parmesan and bake for another 15 minutes,
until the fish is cooked and the cheese browning. Serve with green beans.