Heat the butter in a small frying pan and add the potato slices and garlic.
Pour the cream and water over the potatoes and season well with salt and freshly ground black pepper.
Cover with a lid and bring to the boil. Reduce the heat and simmer gently for 20-25 minutes, or until the potatoes are tender. Remove the lid for the last five minutes to reduce some of the liquid.
To serve, place the potatoes onto serving plates.