- 6 large russet potatoes, peeled and thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups Lucerne Whipping Cream or half-and-half
- 2 tablespoons Lucerne Sweet Cream Butter or margarine, melted
- 2 cloves garlic, minced or pressed
- 1 1/2 cups shredded Swiss cheese
- Preheat oven to 450 degrees. Butter a shallow 2 1/2-quart pan or baking dish. Arrange potato slices in pan so that they overlap and are level. Sprinkle with salt and pepper.
- In a small bowl, combine whipping cream with melted butter and garlic; pour over potatoes.
- Bake, uncovered, until potatoes are brown and tender when pierced, about 45 minutes. Sprinkle cheese over potatoes; bake until cheese melts, 8 to 10 minutes longer.