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Gratin of Potatoes and Cheese

2 Large Cloves Garlic*
4 Large Red, White or Yukon Gold Potatoes**
2C Grated Gruyere Cheese
2C Whipping Cream

*Garlic cloves should be peeled and split
**Potatoes should be peeled and sliced paper-thin. (Slice at the last minute so that they do not darken; do not soak in cold water)

Preheat oven to 325. Rub the bottom and sides of a gratin dish with the cut sides of the garlic. Leave the garlic in the dish. Cover with a layer of potatoes. Sprinkle with some salt, pepper and cheese. Pour some cream over the whole thing. Repeat until all potatoes, cream and cheese are used. Place the pan, uncovered in the oven. (Put a baking sheet underneath to catch spills.) Bake for 1 hour or more, until the top is browned and the cream has cooked down to a thick sauce. During the first 30 minutes of cooking, use a broad spatula to push the top layers of potatoes into the cream every once in a while. Serve hot.

2005 Grand Bend Produce LTD.