2 c. whipping cream
4 oz. butter (1 stick)
2 cloves garlic, finely minced
1/8 tsp. nutmeg
8-9 c. thinly sliced raw potatoes
1 tsp. salt
1/2 tsp. white pepper
1 1/2 c. mild Swiss cheese, freshly grated, firmly packed
2 tbsp. butter

Combine cream, butter, garlic and nutmeg in saucepan; cook over high heat until butter melts. Reduce heat, simmer 5 minutes longer blending well. Set sauce aside.

Sprinkle potatoes with salt and pepper. Layer half of potatoes in greased 1 1/2 quart casserole, sprinkle with half of cheese. Top with half of sauce. Repeat layers. Dot top with butter. Bake, uncovered at 450 degrees for 60 minutes, 1 1/2 hours at 350 degrees.