Gratin dauphinois / Gratin Potatoes

2 lbs. potatoes

1 or 2 cloves garlic, mashed

2 oz. butter

2 c. milk

2/3 c. Swiss cheese, grated or thinly sliced

1 pint heavy cream

salt and pepper

Preheat oven to 375º F. Slice potatoes into 1/8-inch-thick slices. Rinse in cold water. Drain and dry in a towel. Put potatoes in a pan and cover with milk. Add salt. Bring to a boil starting at moderate heat for 5 minutes, then low heat for 10 minutes. Stir from time to time.

Rub an ovenproof dish with garlic and butter it well. Transfer half of the potatoes to the gratin dish. Layer on half the cheese, cream and pepper. Add the second half of the potatoes and cover with the remaining cheese and cream.

Bake for 45 minutes to 1 hour at 375º F, or until golden brown.

Serves 6-8.