8 medium sized russet potatoes, (about 2 to 3 pounds), washed, peeled and sliced into ¹/8-inch slices, (peeling is optional)
Kosher salt & white pepper
4 to 6 cloves of Garlic, minced (about 2 tablespoons)
¼ cup heavy cream
Preheat oven to 375-400º F.
Vegetable spray a medium sized casserole dish, with 3-inch sides
Place a layer of the potatoes, overlapping them slightly, in the bottom of the prepared dish
Sprinkle with salt & white pepper
Evenly distribute half of the garlic & cheese over the potatoes
Repeat layer with the remaining potatoes, salt & pepper, garlic and cheese, sprinkle the top with additional sprinkling of the white pepper
Pour the cream over the gratin & cover with parchment paper & then foil
Bake in the center of the over for approximately 1 hour, or until fork tender, (can be made up to this point & held in the refrigerated, covered, bring to room tempurtaure before proceeding)
Increase the oven to 425º F.
Remove the foil & parchment paper from the potatoes and cook, uncovered for an additional 25 to 40 minutes or until the cheese has browned and the gratin is bubbling
Cool slightly before serving
Yields about 6 servings
Recipe can be doubled