3 lb Waxy (white) POTATOES
3/4 c  MILK -- heated
2 c  HEAVY CREAM -- heated
4 tb BUTTER
5 lg Cloves of GARLIC -- pressed
SALT
WHITE PEPPER -- freshly
Ground
Nutmeg -- freshly ground

Combine Butter and Garlic. Rub inside surface of shallow heavy casserole (2
1/2 to 3 quart) with some of this mixture. Spread remaining butter and
garlic on a fold of foil and place in the freezer until hard. As you use
this, cut it into small chips. Peel potatoes and cut into 1/8″ thick
slices. Wash these slices well to eliminate the starch and pat dry in a
towel. Place the potato slices in the casserole in layers, lightly salting
and peppering each layer and “dotting” each layer with the butter-garlic
chips. Sprinkle intermittently with Nutmeg. Gently pour in the hot milk.
Cover the casserole and place in preheated ( 350 degree ) oven for 30 to 40
minutes; until the milk is mostly absorbed. Remove from oven and pour hot
cream over potatoes. Cover casserole again and return to oven, baking at
300 degrees until all of the cream is absorbed, ( 2 to 2 1/2 Hours.

NancItaly