2 lbs. white potatoes
2 c. milk
1 1/2 c. cream
1 lg. clove garlic, mashed
3/4 tsp. salt
1/2 tsp. white pepper
1 tbsp. butter
1/2 c. grated Gruyere cheese

Peel potatoes and slice them 1/8" thick. Place in a large saucepan. Add milk, cream, garlic, salt and pepper. Heat to boiling, stirring constantly. Butter a shallow baking dish with 1 tablespoon butter. Spoon in the potato mixture; sprinkle with cheese. Bake at 400 degrees for 45 minutes. Reduce heat to 350 degrees and bake 1/2 hour longer. Cover potatoes with foil if they become too well browned. Let stand 5 to 10 minutes before serving.