- 1 Tbsp. Butter
- 4 Each Cloves of Garlic-thinly sliced, or minced
- 2 ½ Cups Heavy Cream
- 4 Each All-Purpose or Idaho Potatoes-peeled, very thinly sliced
- ½ Cup White Cheddar-grated (sharp or extra sharp)
- Salt and Black Pepper to taste
Melt butter in heavy saucepan, add garlic, and cook briefly until aroma is released, do not burn! Add heavy cream, bring to a boil, turn down to simmer, and let reduce for about 5 minutes until 1 ¾ cups remain. Season very well with salt and pepper. This cream should taste almost over seasoned, since the potatoes are very neutral in flavor.
In large bowl, combine sliced potatoes and grated cheese, toss well to combine. Lay this mixture evenly into a 6” X 8 ” baking pan that has been coated with vegetable spray. Pour cream evenly over the layered potatoes.
Bake uncovered in a preheated 375°f oven for about 45 minutes to one hour, or until potatoes are tender, and there is a deep brown crust on top. Let rest at room temperature for 5 minutes, and serve. Serves 6.