Cut the potatoes into thin slices. Add the fresh cream to a bowl along with the potatoes and season with salt and pepper. Lay half of the mixture in an oven proof dish. Arrange the remaining potato slices on the top in a spiral pattern.
Heat the oven to 200°C (Gas 6).
Add the oil to the pan along with the onion and garlic, cook over a low heat for about 10 minutes until soft and golden.
Blend the chilli and one clove of garlic in a food blender. Add the honey and some olive oil and mix, seasoning with salt and pepper.
Pour the stock over the potatoes, cover with foil and bake for 1 hour.
Remove the foil and bake for a further 30 minutes.