 | 1 clove of garlic, peeled and crushed with the flat of a knife |
| 2 tablespoons of butter |
| 2 1/4 pounds of potatoes, peeled and thinly sliced. (Recommend Yukon Gold) |
| 1/2 cup of light cream |
| salt and pepper to taste |
| 1 1/2 cups of grated Gruyere or Comte cheese |
| 1/3 cups of butter cut into very small dice |
Prepares 6 servings
Prep time: 25 minutes
Cook time: 30 - 40 minutes
| Preheat the oven to 400 F. |
| Rub the bottom and sides of a heavy baking dish with the crushed clove of garlic. |
| Grease the bottom and sides of the dish liberally with the butter. The dish should be able to be used at the table). |
| Spread half of the potatoes on the bottom of the dish, sprinkle with cheese, salt and pepper, and dot with half of the diced butter. Top with neatly arranged remaining potato slices, and sprinkle with the remaining cheese, butter, salt and pepper. |
| Pour the cream into the side of the dish around the potatoes. |
| Cook in the top part of the oven for 30-40 minutes, or until the potatoes are tender and the top is nicely browned. Serve immediately. |