1    Garlic
4 lg Baking potatoes
1/4 c  Parmesan, grated
Salt and pepper to taste
1 1/2 c  Stock

Preheat the oven to 400. Peel the garlic and split it. Rub the sides of the
gratin pan with the garlic and leave it in the pan. Slice the potato
paper-thin. Do not soak them in water at any time. Layer 1/3 of the potato
slices in the gratin dish and sprinkle evenly with the cheese and salt and
pepper to taste. Pour 1/3 of the stock over. Repeat two times. Press the
top with a spatula to press the top layer into the liquid. Bake for
approximately 1 1/2 hours, or until the potatoes are tender, the liquid has
cooked down to a thick sauce, and the top is brown and crusty.