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1
Place the sliced potatoes in a bowl with cold water to cover.
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2
Leave for at least 30 minutes, or up to an hour.
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3
Remove from the cloudy water, and dry with a clean towel.
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4
Preheat the oven to 375F.
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5
Butter the bottom and sides of a round ceramic pan, about 3 1/2 inches deep, and large enough to fit all the potatoes (very large).
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6
An ordinary baking pan will obviously work too.
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7
Sprinkle about half the garlic along the edges of the buttered sides of the pan.
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8
Make a layer of potatoes, dot with butter pieces, sprinkle with salt and pepper, drizzle with a few spoonfuls of cream, scatter a little garlic on top, then repeat in this fashion until all the potatoes have been used.
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9
End the top with a dabbing of butter, the last slosh of cream, and a sprinkling of salt and pepper.
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10
Bake for an 60-90 min, or until the potatoes are very tender and have absorbed all the cream.
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11
The top of the potatoes should be golden brown with darker brown splotches here and there.
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12
This dish is very forgiving timewise; if you need more time, lower the oven's heat, and to speed the cooking up and give it a nice dark topping, raise the heat to 400F for the last 10 to 15 minutes.
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13
Enjoy straight out of the casserole (I know you can't help yourself), sprinkling with a little chopped fresh parsley.
