Preheat the oven to 180°C. Place a shallow baking tray in the oven to catch any drips.
Rub the inside of a small, deep baking dish (one that will hold at least 3 layers of potatoes) with the butter.
Thinly slice the potatoes (about the thickness of a gold coin). Arrange slices in the dish, seasoning each layer with salt and freshly ground black pepper. Arrange the top layer in overlapping rows.
Whisk the flour into the Puhoi Valley Half & Half and pour into the side of the dish of potatoes. The level of Puhoi Valley Half & Half should come nearly to the top of the potatoes.
Cover with a piece of baking paper then place in the oven on the baking tray. Bake for 30 minutes. Remove the baking paper and continue baking uncovered for a further 30 minutes until the potatoes are beautifully tender and the top golden.