Preparation

Preheat oven to 350°F.

Peel and slice the potatoes to approximately ¼-inch thick using a mandoline or slicer. Place potatoes into a large, heavy-bottomed, nonreactive pot with cream, salt and garlic. Heat over medium-low heat until cream thickens slightly and the potatoes are barely tender, about 20–25 minutes, being extremely careful not to scorch the cream.

Butter the inside of a 7x11-inch casserole dish and set aside.

Remove potatoes from heat and add 2 cups of cheese plus pepper, then gently mix with a spatula to avoid breaking up the potato slices. Pour the mixture into the prepared casserole dish, then top with remaining cheese.

Bake for 20–25 minutes, until golden and bubbly. Let cool 5 minutes before serving.