- 3 pounds baking potatoes (about 6 large)
- 6 ounces Gruyére or Swiss cheese
- 1 clove garlic, peeled and slightly crushed
- 1/2 teaspoon salt
- 1 1/2 1 1/2 cups heavy cream
Peel potatoes and slice in 1/8-inch-thick rounds. Finely shred cheese. (Can be prepared ahead. Cover potatoes with cold water and wrap cheese in plastic wrap. Leave at room temperature up to 4 hrs. Drain potatoes and pat dry before proceeding). Heat oven to 350º. Rub a shallow 2-quart baking dish with garlic. Layer half the potatoes evenly in bottom of prepared dish. Sprinkle with half the cheese & salt and drizzle with half of cream. Repeat with remaining ingredients. Bake uncovered 1 1/2 hours or until potatoes are very tender and top is browned and crisp.