10-inch baking dish, 2-inches deep
½ garlic clove
2 tsp butter, divided
2 lbs. potatoes, sliced 1/8 inch thick (4 large potatoes)
1 tsp salt
½ tsp pepper
2 cups grated Swiss cheese (8 oz)
2 cups whipping cream
Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with 1 tsp butter and set aside.
Melt the other tsp of butter in a large saucepan and saute garlic for 1 minute or until fragrant. Add the cream and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.
With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.
Remove from the oven and let sit for 5 minutes. Serve hot.
1 1/2 recipe for 9x13
Recipe adapted from https://sites.google.com/site/medicinelakerecipeexchange/home/veg/scalloped-potatoes and http://www.foodnetwork.com/recipes/emeril-lagasse/scalloped-potatoes-recipe.html