In a small saucepan, combine heavy cream, sour cream, milk, flour, garlic and seasonings. Stir until combined and mixture starts bubbling. Set aside.

Peel and thinly slice potatoes. Place them in individual ramekins (or in one large pie dish) with one slice slightly overlapping the next.

Pour the milk mixture over the potatoes, making sure they are mostly covered. Bake for 50 minutes, uncovered.

This dish can be served immediately or refrigerated and rewarmed.

Preheat oven to 350 degrees Fahrenheit.