4 medium to large russet potatoes, peeled
Salt
5 tablespoons unsalted butter
3 large cloves of garlic, finely minced
Freshly ground black pepper
1/2 to 3/4 cup freshly grated Gruyere cheese
1/4 cup heavy cream
Place the potatoes in a single layer in a saucepan. Cover with water, add salt to taste. Bring to a boil over high heat and cook until nealy cooked through but still firm in the center, about 15 minutes. Drain and let cool. Cut into thin slices (This step can be done several hours in advance.)
Preheat the broiler.
Melt the butter in a large skillet over medium-high heat. When hot, add the potatoes and garlic and saute, shaking the pan from time to time, until nicely browned, about 10 minutes.
With a spoon, transfer the potatoes to 4 individual 6-inch round gratin dishes. Sprinkle with salt and pepper to taste. Sprinkle with cheese, dot with the cream. Broil until brown and bubble, about 2 minutes. 4 servings.