- 2 tablespoons butter
- 1 clove garlic, minced
- 2 pounds Russet potatoes (baking potatoes), peeled and thinly sliced
- salt and freshly ground pepper
- 1 1/2 cups shredded smoked Cheddar cheese
- 1 1/2 cups heavy cream
- 3/4 cup whole milk
In a small skillet or saucepan over medium low heat, melt butter with the minced garlic; cook for about 1 minute. Strain butter into a 2 1/2 to 3-quart baking dish and swirl to coat the bottom and sides of the dish. Discard garlic.
Arrange half of the potatoes in the baking dish. Sprinkle with salt and pepper and half of the cheese. Layer with the remaining potatoes, sprinkle with salt and pepper, and top with the remaining cheese.
Combine the cream and milk; heat until the mixture begins to bubble. Pour over the potatoes. Place the baking dish on a baking sheet (to catch any spillovers) and bake for about 1 hour to 1 hour and 15 minutes, or until potatoes are tender.