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2 1/2 c. heavy cream
1 tbsp. butter
2 cloves garlic, chopped
5 lg. baking potatoes
3/4 c. grated Parmesan or Romano cheese
1 tbsp. salt

You may use chicken broth for the cream and crumbled Roquefort cheese instead of grated Parmesan.

Pour the cream into a heavy saucepan. Add the butter and garlic. Simmer, uncovered over a low heat for 15 minutes or until the cream has reduced and thickened slightly.

Butter the au gratin dish. Peel the potatoes and slice them as thinly as possible. Arrange the potatoes in layers in the au gratin dish. Sprinkle each layer with part of the grated cheese and season with salt and pepper. Pour the cream over the potatoes. There should be sufficient to cover them.

Sprinkle the surface with the remaining cheese. Cover with aluminum foil and place in a preheated 300 degree oven for 1 1/4 hours. Remove the foil and cook uncovered for the final 15 minutes. The potatoes should have absorbed all the cream. If they haven't, cook a little longer or drain off the excess.

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