Cheesy, creamy potatoes? Yes please!
Start by washing (and peeling, if you choose) 2.5lbs of gold potatoes.
Slice them into rounds about 1/8th of an inch thick, by hand or using a food processor or mandolin.
Rub some butter on the bottom and sides of a large and deep baking dish - 9x13 or 10x12.
Preheat oven to 350.
In a saucepan, bring 2 cups of heavy cream, 2 T butter, 2 cloves of grated garlic to a simmer for a few minutes.
Place one layer of potato slices on the bottom of your prepared pan, and pour over enough of the cream mixture to just cover the potatoes.
Sprinkle with salt and black pepper.
Repeat this process until all of the potatoes are in the pan, then pour on the last of the cream mixture.
Sprinkle with 10oz of grated gruyere or alpine cheese.
Cover, and bake for an hour, or until the potatoes in the center are fork tender.
Remove the cover and bake for a further 15 minutes, until the cheese is browned and bubbly.
Let sit for at least 5 minutes before serving.
