1 clove garlic, peeled & bruised with flat of a knife
2 1/2 lbs. firm, boiling potatoes, peeled & cut into 1/8 inch slices
1 1/2 c. grated Swiss cheese
6 tbsp. butter, cut into 1/4 inch bits
1 tsp. salt
1/8 tsp. coarsely ground black pepper
1 1/4 c. milk

Preheat oven to 425 degrees. Rub the bottom and sides of a flameproof baking dish 10 to 12 inches across and 2 inches deep with the bruised garlic and grease lightly with butter. Dry the potato slices with a paper towel, then spread 1/2 of the slices in the bottom of the dish. Sprinkle them with half the cheese, butter bits, salt and pepper. Spread the rest of the slices in the dish and sprinkle the remaining cheese, butter, salt and pepper on top. Pour the milk into the side of the dish.

Bring to a simmer over low heat and then bake in the upper third of the oven for 20 minutes or until the potatoes are almost tender when pierced with the tip of a sharp knife. At this point remove any risidual liquid with a bulb baster, and bake for another 5 minutes or until the potatoes are tender, the milk is absorbed and the top nicely browned. Serve at once.