Scalloped Potatoes With Garlic and Cream

This recipe is a favourite with many of my friends and is popular and much requested dish at Pot Luck dinners. This recipe is adapted from a recipe in Jacques Pepin's "A French Chef Cooks at Home" pub. 1975. Serves 6 to 8

• Ready In: 1 hr 55 mins
• Serves: 6-8

Ingredients

• 3 -4  lbs boiling potatoes (such as Yukon Gold or red waxy potatoes)
• 1  quart  35% cream or 1  quart heavy cream or 1  quart  whipping cream
• 3 -4  cloves garlic, peeled and crushed
• 2  teaspoons salt, to taste
•  pepper

Directions

1. Peel and thinly slice enough potatoes to almost fill a 6 quart covered heat proof caserole. Do not immerse the sliced potatoes in water as this will remove the surface starch needed to thicken the dish.
2. Bury the crushed garlic in the sliced potatoes. Add enough cream so that you can see the cream near the surface and through the potatoes. Season to taste with salt and pepper.
3. Bring slowly to a simmer on top of the stove, cover and place in a 350 degree oven for approx 1.5 hours (1 and 1/2 hours)or until done uncovering the dish for the last 1/2 hour.
4. The top should be nicely browned and a knife should pierce the potatoes easily. Most of the liquid should have been absorbed by the potatoes and the remainder be fairly thick.
5. Let stand for 20 minutes before serving.
6. Great cold the next day with a green salad.