Scalloped Potatoes

            Scalloped Potatoes

10-inch baking dish, 2-inches deep

½ garlic clove
4 T butter
2 lbs. potatoes, sliced 1/8 inch thick (4 large potatoes)
1 tsp salt
½ tsp pepper
2 cups grated Swiss cheese
2 cups whipping cream

Preheat oven to 300°. 
Rub the inside of the baking dish with the cut garlic.  Smear 1 T of the butter in the baking dish.  Arrange layers of potatoes in the baking dish, seasoning each layer with salt, pepper, cheese and dots of butter.  End with a sprinkling of cheese and butter dots.  Heat the whipping cream to a simmer, then pour over the potato layers.  Place the baking dish on the middle level of the preheated oven and bake for 1 to 1 ¼ hours, regulating oven heat throughout baking so that the cream never quite bubbles.  It is done when the potatoes are tender and have absorbed the cream and the top is lightly browned.

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