2 lb. potatoes (6 to 7 c. when sliced)
1/2 clove unpeeled garlic
4 tbsp. butter
1 tsp. salt
1/8 tsp. pepper
1 c. grated Swiss cheese
1 c. boiling milk

Preheat oven to 425°F. Rub 10 x 2-inch baking dish with cut garlic and 1 tablespoon butter. Peel potatoes; slice 1/8-inch thick. Place in cold water. Drain and dry potatoes when ready to use. Spread half in bottom of baking dish. Sprinkle over them 2 tablespoons butter, 1/2 teaspoon salt, pepper and 1/2 cup cheese. Arrange remaining potatoes over top. Spread rest of butter, salt, pepper and cheese over second layer. Pour on milk over all.

Bake 20 to 30 minutes or until potatoes are tender, milk has been absorbed and top is nicely browned.