1 clove garlic, peeled & halved
1/2 c. butter
2 sweet onions, peeled & thinly sliced
Freshly ground black pepper to taste
1 c. milk
4 lg. potatoes, peeled & thinly sliced
Salt to taste
1/2 c. cream

Preheat oven to 400 degrees. Rub the inside of a gratin dish with the cut side of the garlic cloves. Let dry. Heavily butter in side of dish. Alternate the potato and onion slices in rows slightly overlapping. Season to taste and dot with butter. Layer with remaining slices. Fill the dish 2/3 full. Pour enough milk over the mixture to cover half of it. Top the mixture with a layer of cream to cover all slices. Dot the top with butter.

Bake for 15 minutes. Reduce the heat to 350 degrees and bake 45 minutes, until milk is absorbed. The cream will form a golden crust. Serve bubbling hot.

Note: For a crunchier topping, scatter buttered bread crumbs over the gratin before baking. 6-8 servings.