#3131 - Really Creamy Potatoes

(by Shirley McNevich)

3 lbs. potatoes (washed, peeled and sliced very thin)
3 garlic cloves (minced)
1 tsp. salt
fresh ground black pepper
nutmeg
1 cup heavy cream
2 cups shredded cheese (your choice of type)

In a large pot add potato slices, salt and minced garlic--cover everything with water. Bring to a boil over medium heat, then reduce heat to simmer and cook potatoes until tender. Remove from heat. Grease a 9 x 13 glass baking dish. Use a slotted spoon to drain and transfer half of the sliced potatoes to the bottom of the baking dish. Carefully pour 1/2 cup heavy cream over the potatoes in the dish. Sprinkle nutmeg and ground black pepper over the potatoes in the dish. Sprinkle 1 cup of the shredded cheese evenly over the potatoes. Use a slotted spoon to drain and transfer the rest of the potatoes on top of the cheese. Sprinkle nutmeg and ground black pepper over the potatoes. Pour 1/2 cup of cream over the potatoes. Sprinkle 1 cup of shredded cheese over the top. Bake at 350 degrees for 50-60 minutes or until top forms a brown, crispy crust. Remove from oven and let it stand for about 10 minutes before serving.