John Kuthe wrote:

> YUM!
>
> It's a recipe from a local restaurant that I got in a newsletter
> years ago. I'll give you my slightly modified version:
>
> 5 lbs potatoes
>
> 4 cups 40% cream
>
> 1-1.5 heads of fresh garlic (not the stuff in jars!)
>
> 1 tsp salt
>
> 1 tsp white pepper (black pepper works too, but makes black specks in
> the sauce!)
>
> Gruyere swiss cheese
>
>
> Peel (optional I suppose) and slice up the potatoes into chunk slices
> about 1/4 inch thick. Peel and mince the garlic, and I pare that
> little green plant out of the middle of each clove (A PITA, but it's
> kinda fun too!)
>
> In a large pot, put the potato pieces, the cream, the garlic and the
> salt and pepper and bring to a gentle boil for about 10-15 mins. Thin
> with a little milk to make it easy to stir.
>
> Then pour into a shallow baking pan like a lasagna pan, and grate
> Gruyere cheese on top. Bake at 350F for 40 mins or into until the
> Gruyere gets light golden brown.
>
> Let sit for 30 mins after baking, and enjoy!
>
> We used to make it for my family's Thanksgiving Dinners.
>
>
> John Kuthe, RN, BSN...

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