Preheat the oven to 180°C.
Place the milk and garlic in a saucepan and bring to the boil over a medium heat, then remove from the heat and allow to infuse to one side. Pour a little of the infused milk into the base of an oval, ceramic baking dish.
Arrange the slices of potatoes in layers on top, seasoning well between the layers. Pour the rest of the milk on top and allow it to sink in. Top with the cubed blue cheese and cover the dish with foil.
Bake for 60-70 minutes at this temperature, then remove from the oven and discard the foil. Return to the oven and increase the heat to 200°C. Bake for a further 15 minutes, then remove and allow to stand for 5 minutes before serving.
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