Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter
  • 4 cloves garlic (sliced thin)
  • 2 pounds potatoes (preferably Yukon Gold, but others will do, washed, peeled, and sliced to 1/4 inch)
  • salt (to taste)
  • pepper (to taste)
  • 1 quart heavy cream
  • 1 cup shredded Swiss cheese (preferably Emmentaler (divided use))

Instruction

  • Preheat the oven to 350°F.
  • In a large oven-safe skillet, melt the butter over low to medium-low heat, add the sliced garlic, and spread the potatoes evenly into the warmed skillet. Watch the temperature of your skillet, ensuring that it remains on a low to medium-low setting, as you do not want the garlic to brown.
  • Cook the potatoes for about 10 to 15 minutes. Season with salt and pepper and stir thoroughly to coat the potatoes with butter. Then add the heavy cream and half Swiss cheese, and bring to a boil.
  • When the mixture has reached a boil, remove the skillet from the stove.
  • Top with remaining cheese.
  • Bake for approximately 45 minutes, or until the top is golden brown.