METHOD

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1. Preheat oven to 400℉. Butter a medium casserole dish and rub generously with crushed garlic, the aroma is all you need. Discard garlic after rubbing casserole.

2. In a large bowl place the potatoes, cream, cheese, salt, and pepper; toss by hand until well mixed.

3. Once tossed layer the potatoes by shingling them into the bottom of the prepared casserole dish; some cheese and cream will be left in the bowl, do not discard.

4. Once the potatoes are arranged or "scalloped" in the casserole, add the remaining cream mixture left in the bowl by pouring it on top. You can gauge this process by pressing the potatoes down with your hands and as you do so the cream will raise up, this is when you know you have just the right amount of cream and not too much. You do not want the potatoes "swimming" in the cream - less is more.

5. Top with the remaining cheese and bake for approximately 1 1/2 hours in preheated oven or until tender when pierced with a knife. Cheese on top should be well browned.

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