Ingredients

• 4 russet potatoes, peeled and scrubbed
• 3 tablespoons butter, plus some for greasing casserole dish
• 2 cups milk
• 3 1/2 tablespoons all purpose flour
• 3 teaspoons minced garlic
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups shredded cheddar cheese

Directions

Preheat oven to 400° F.

Grease bottom and sides of a one-quart casserole dish with butter. Set aside.

In a small bowl, whisk together cream, milk, flour, minced garlic, salt and pepper. Set aside.

Slice potatoes to 1/8 to 1/4-inch-thick slices. Evenly spread 1/3 of sliced potatoes in the bottom of the casserole dish. Pour 1/3 of cream mixture over potatoes, then top with 1/3 of cheese. Repeat process 2 more times, but don't finish with the cheese on the third layer (you will use the last 1/3 of cheese at the end of cooking time).

Cover with aluminum foil and bake for 40 minutes. Remove foil, then continue to bake for another 15-20 minutes or until potatoes are golden brown and bubbly. Sprinkle the last 1/3 of cheese over the top of the potatoes and bake for another 3 minutes or until the cheese is melted and bubbly.