Let the potatoes boil in salted water with the caraway seeds for about 20 minutes. Drain, peel and cut into slices.

Rinse sage leaves [I took anass sage from the herb garden] and spin dry. Pluck the leaves from the branches.

Bring the cream with the pressed garlic cloves to the boil and thicken with the sauce thickener. Season with salt and pepper. Roast the pine nuts in a hot pan.

Let the oven heat up to 175 degrees. Grease the baking dish (or -4- small baking dishes) with butter. Layer the potato slices and occasionally insert a sage leaf between them. Pour the cream sauce over everything and sprinkle with the roasted pine nuts.

Let it set in the oven for 15-20 minutes (depending on the degree of browning required).