Potato Dauphinoise

6 medium potatoes, peeled and thinly sliced
2 cups heavy cream
1 clove garlic, crushed
2 tablespoons butter
1/2 cup Gruyere or Swiss, grated
salt and pepper

1. Preheat oven to 275 degrees.
2. Rinse potato slices and pat dry with paper towels. Arrange one layer of potato slices in a buttered casserole dish.
3. Slowly bring cream to a boil with garlic in a small saucepan. Pour 3/4 over the potato slices and season with salt and pepper.
4. Arrange the remaining potato slices in the casserole dish. Dot with butter and bake, uncovered until golden brown, about 1-1/2 hours.
5. Sprinkle cheese over potatoes and return to the oven until cheese is melted and lightly browned, about 30 minutes. Cool slightly before serving.

Makes 6 servings