Perfect Potatoes Au Gratin

from Mom/Walters

Note: If you are tired of "funeral potatoes", this is a welcome change. It calls for a lot of cream which makes them really yummy, but you could probably use 1% milk and they would still be very good.

Ingredients:

4 whole Russet potatoes, scrubbed clean
1 1/2 C heavy cream
1/2 C whole milk
2 tsp flour
3 or 4 garlic, finely minced
1 tsp salt
Freshly ground pepper, to taste
1 C sharp Cheddar cheese, freshly grated

Directions:
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish. Slice potatoes, then cut slices into fourths. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3-5 min until cheese is melted and bubbly. Allow to stand for a few minutes before serving by the spoonful. Delicious!