• 3 Lbs. yellow potatoes, peeled and sliced very thin
• 2 garlic cloves
• 6 T butter, unsalted
• 2 C heavy cream
• Coarse kosher salt and freshly ground black pepper

Preheat oven to 325 degrees F. Rinse sliced potatoes in cold water to help remove some of the starch from the potatoes and delay them from darkening. Pat potatoes dry in a towel.

Rub a shallow earthenware dish with the garlic cloves and butter well. Arrange sliced potatoes in layers in the dish, sprinkling with salt and pepper as you go. Dot with remaining butter and pour the cream over the potatoes. Bake about 1 1/2 hours, being careful to keep the oven temperature low enough so that the cream does not curdle as it is slowly absorbed into the potatoes.

During the last 10 minutes, turn the heat up to 400 degrees F to brown the top. It may be served directly from the dish.

Makes 12 to 16 Servings.