2 lb. "boiling" potatoes, 6-7 c. when sliced
Fire-proof baking-serving dish about 10 inches in diameter and 2 inches deep (if recipe is increased, dish must be wider but no deeper)
1/2 clove unpeeled garlic
4 tbsp. butter
1 tsp. salt
1/8 tsp. pepper
1 c. grated Swiss cheese, 4 oz.
1 c. boiling milk

Preheat oven to 425 degrees.

Peel the potatoes and slice them 1/8 inch thick. Place in a basin of cold water. Drain when ready to use.

Rub the baking dish with the cut garlic. Smear the inside of the dish with 1 tablespoon of the butter. Drain the potatoes and dry them in a towel. Spread half of them in the bottom of the dish. Divide over them half the salt, pepper, cheese, and butter. Arrange the remaining potatoes over the first layer, and season them. Spread on the rest of the cheese and divide the butter over it. Pour in the boiling milk. Set baking dish over heat and when simmering, set in upper third of preheated oven. Bake for 20-30 minutes or until potatoes are tender, milk has been absorbed, and the top is nicely browned. (As the oven is hot, and the dish shallow, the potatoes cook quickly.)

May wait for half an hour loosely covered, over simmering water. For a longer wait, stop initial cooking just before all milk has evaporated. Set aside uncovered. Shortly before serving, dot with 2 tablespoons butter, reheat on top of stove, and set in a 425 degree oven for 5-10 minutes to finish cooking.