4 lbs. boiling potatoes
6 med. onion, sliced
1 clove garlic, minced
2 tbsp. butter butter
2 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. milk
1/3 c. flour
3/4 to 1 c. heavy cream
Pie crust

Slice potatoes very thinly. Parboil in salted water 2 to 3 minutes, drain well. Saute onions and garlic in butter until soft but not brown, 5 minutes. Layer potatoes and onion mixture in a 3-quart shallow casserole, sprinkling salt and pepper between each layer. Gradually stir milk into flour to make a smooth paste; pour over potatoes. Prepare pie crust, roll out to fit top of casserole. Fit over potatoes, flute edge. Make a cut in center to form an X; fold points of pastry back to leave an opening. Brush top with some of the cream. Bake at 350 degrees for 1 hour or until pastry is golden and potatoes are tender. Remove from oven. Heat remaining cream to boiling, pour through opening into pie, let stand 15 minutes.