Peel the potatoes then place into a large casserole dish.
Pour in the cream and milk and ensure the potatoes are fully submerged and then add the butter, bay leaves, cloves, black peppercorns, salt, garlic cloves and thyme.
Put the lid on the casserole dish and bake in the oven for 1½ hours until the potatoes are cooked all the way through.
Remove the dish from the oven then turn the heat up to 180°C.
Pour the olive oil into a roasting tray and place in the oven for 3 minutes for the oil to heat.
Then remove the potatoes from the cream with a slotted spoon and place gently into the hot oil of the roasting tray. Coat the potatoes with the oil and place in the oven to roast for 30 minutes, turning the potatoes halfway through.