Scalloped Potatoes

Directions

1. 1
   Rub a large gratin dish with garlic (earthenware will take the garlic better) or put the peeled cloves through a garlic press, rubbing the pure and juices all over the sides and bottom of the dish and discarding any solid debris that remains.
2. 2
   Let it sit for a few minutes until the garlic has dried and is no longer tacky to the touch.
3. 3
   Butter the dish liberally and pack the potatoes in lightly salted layers.
4. 4
   Barely cover the potatoes in milk and bring to a simmer on the top of the stove (if using an earthenware dish, protect it with an asbestos pad underneath).
5. 5
   Dribble a thin layer of cream over the surface.
6. 6
   Dot with thin shavings of butter and bake at 375° to 400° for about 45 to 50 minutes until the liquid has been absorbed.
7. 7
   Serves 4 to 6.