2 lbs. Idaho potatoes
1 tsp. salt
Freshly ground pepper to taste
1 clove garlic, crushed
2 lg. eggs
1 1/4 c. heavy cream
1/3 c. Dijon mustard or hot mustard
1/2 lb. grated imported Swiss or Gruyere cheese
4 tbsp. butter
1/4 c. freshly grated Parmesan cheese

Peel, wash and slice potatoes paper thin. Place in large bowl and toss with salt, pepper and garlic. In small bowl, beat together eggs, cream and mustard until well mixed. Generously butter a 10 inch round casserole dish which is at least two inches deep. Layer 1/3 of potatoes on bottom; top with 1/3 of the cheese and dot with 1/3 of the butter. Repeat layers twice, ending with cheese and butter.

Pour cream mixture evenly over top and sprinkle with Parmesan cheese. Cover dish loosely with foil and bake at 375 degrees for 40 minutes. Remove foil and continue baking 15 to 20 minutes longer, until top is lightly browned and mixture is set. Makes 6 servings.