Potatoes Dauphinoise

Ingredients:
3lbs potatoes (russet)
4 tablespoons of butter
3-5 garlic cloves
1.c heavy cream
salt and pepper


1. Slice potatoes as thinly as you can (I used my mandoline and cut my finger washing it) and soak them in cold water for 30 mins. Lay the potatoes out and dry them off with a towel or paper towel.

2. Preheat oven to 375


3. Butter the bottom and sides of a casserole dish. Sprinkle 1/2 of the garlic along the edges of the buttered pan


4. Make layers of potatoes, dot with butter pieces, sprinkle with salt and pepper, drizzle with a few tablespoons of cream. Continue to layer in this way until you are out of potatoes.


5. Bake for 1 hour, or a bit longer depending on your oven.