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1
Heat the oven to 350F.
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2
Peel the potatoes and cut into 1/4-inch-thick slices (if you have a food processor use it-it makes this dish a breeze!
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3
see Love Note 3).
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4
Smear the garlic on the inside of a 13x9x2-inch baking dish (to give it the essence of garlic).
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5
Alternatively, tub the inside of 8 to 12 individual 1- to 1 1/2-cup oven-proof dishes with the garlic.
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6
Allow the garlic juices to dry, then coat the dish with the softened butter or nonstick cooking spray.
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7
Put the potatoes, salt, pepper, and half-and-half or cream into a 6- to 8-quart saucepan.
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8
Bring to a boil over medium-high heat, stirring occasionally.
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9
Lower to a simmer and cook, stirring occasionally (make sure no potatoes are sticking to the bottom and getting scorched), until the liquid thickens slightly, about 5 minutes.
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10
Pour the potatoes and cream into the prepared baking dish (or dishes).
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11
Press down on the top layer with a rubber spatula to submerge the potatoes.
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12
Sprinkle the cheese evenly over the top and press down again.
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13
Bake until the top is golden and the potatoes are tender, 45 to 60 minutes for a large baking dish, 30 to 45 minutes for small dishes.
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14
Let cool for about 10 minutes before serving.
