2 lb. boiling potatoes
2 c. milk, skim if preferred
1 1/2 c. heavy cream, or evaporated skim milk
1 lg. or 2 sm. minced garlic cloves
3/4 tsp. salt
1/2 tsp. freshly ground white pepper
1 tbsp. butter
1/2 c. grated Swiss cheese

Peel, wash, dry potatoes. Slice 1/8 inch thick. Place in large saucepan (heavy). Add milk, cream, garlic, salt and pepper. Bring to a boil, stirring with wooden spatula to prevent scorching. Preheat oven to 400 degrees.

Remove pan from heat and pour into shallow baking dish greased with the butter. Sprinkle cheese on top and bake 1 hour until the potatoes are browned and tender. Reduce oven to 375 degrees if surface gets too brown.

Allow to stand 15 to 20 minutes before serving.

Serves 8.