6 lg. Russet potatoes
6-8 cloves chopped garlic
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. whipping cream
1/4 c. melted butter
1 1/2 c. (6 oz.) shredded Swiss cheese

Butter a shallow 2 1/2 quart baking dish or souffle dish. Peel potatoes and slice very thin. Layer potato slices in pan with garlic and salt and pepper.