Preheat the oven at 150°C.
Over a medium heat, in a large pan, bring to the boil the cream, milk and crushed garlic, add the sliced potatoes to the saucepan and continue to simmer for a further 2-4 minutes to part cook the potatoes slices. Remove from the heat.
Using a slotted spoon, lift and transfer the slices of potatoes and garlic onto the ceramic dish.
Pour the warm creamy mixture until fully covering the potatoes. Press slightly to ensure no gap has been forgotten.
In a bowl, combine the bread pieces, parmesan, thyme, and pine nuts. Season with salt and pepper.
Scatter the mixture over the potatoes and cover loosely with a tin foil or parchment paper.
Place in the oven for at least an hour or until the potatoes are softened, and the creamy sauce has been absorbed with a crunchy topping from the bread mixture.