- 3 pounds russet potatoes (about 4 medium; see Love Note 1)
- 1½ teaspoons minced garlic (about 2 cloves)
- 1 tablespoon unsalted butter, softened, or nonstick cooking spray
- 2 teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- 3 cups half-and-half or heavy cream
- 3 cups packed grated sharp Cheddar cheese (Love Note 2)
- Heat the oven to 350°F. Peel the potatoes and cut into 1/4-inch-thick slices (if you have a food processor use it-it makes this dish a breeze! see Love Note 3).
- Smear the garlic on the inside of a 13x9x2-inch baking dish (to give it the essence of garlic). Alternatively, tub the inside of 8 to 12 individual 1- to 1½-cup oven-proof dishes with the garlic. Allow the garlic juices to dry, then coat the dish with the softened butter or nonstick cooking spray.
- Put the potatoes, salt, pepper, and half-and-half or cream into a 6- to 8-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally. Lower to a simmer and cook, stirring occasionally (make sure no potatoes are sticking to the bottom and getting scorched), until the liquid thickens slightly, about 5 minutes.
- Pour the potatoes and cream into the prepared baking dish (or dishes). Press down on the top layer with a rubber spatula to submerge the potatoes. Sprinkle the cheese evenly over the top and press down again.
- Bake until the top is golden and the potatoes are tender, 45 to 60 minutes for a large baking dish, 30 to 45 minutes for small dishes. Let cool for about 10 minutes before serving.