(Scalloped)

2tbsp butter
4 large garlic cloves
2c milk
2c heavy cream
2tsp kosher salt
3lb russet potatoes (~4)
pepper
3c Gruyere

1. Butter 2q casserole dish, rub with 1 garlic clove
2. Slice potatoes to ~3mm (1/8in)
3. Combine milk, cream, salt, garlic in saucepan over medium-high, bring to boil, reduce to low and simmer 5 min
4. Preheat oven 350
5. Overlap potatoes in circular pattern, top with 1/4 milk mixture, sprinkle of salt, grind of pepper, and 3/4c cheese, repeat (reserve 1/2c cheese)
6. Bake until casserole is bubbling and potatoes are soft ~30-45min

http://www.countryliving.com/food-drinks/recipes/a4567/potato-gratin-recipe-clx1113/

http://www.countryliving.com/food-drinks/recipes/a3073/pimento-cheese-potato-gratin-recipe/