2 1/2 c. heavy cream
2 tbsp. butter
1 clove garlic, crushed
Dash nutmeg
6 Idaho potatoes, peeled & thinly sliced
1/2 c. Parmesan cheese
1/2 c. Swiss cheese, grated
1/2 tsp. salt
Black pepper

Place cream, butter, garlic and nutmeg in small saucepan. Simmer over low heat for 10 minutes until cream is reduced to 2 cups and has thickened slightly.

Butter a small casserole and arrange a layer of 1/3 potatoes in bottom, add 1/3 of combined cheeses, season with salt and pepper; repeat layers. Dot with butter and add cream mixture. There should be enough cream mixture to cover potatoes.

Cover casserole and bake in a 300 degree oven for 2 hours. (Cooking time depends on how thin the potatoes are sliced. This recipe can be cooked ahead of time and then reheated. Wonderful for company.