1 cup 10% cream or 18% cream
1 cup 35% whipping cream
3/4 tsp salt
1/2 tsp pepper
2 cloves garlic, minced
2 lb Yukon Gold potatoes (any type of potato will do)
1 tbsp Butter
Preheat oven to 375°F (190°C). Butter a 10-inch (25 cm) pie plate or 8-inch (20 cm) square baking dish.
Combine creams, salt, pepper and garlic in saucepan. Bring just to a boil over medium heat. Set aside and keep warm
Peel potatoes. Cut into very thin slices.
Pour 1/3 cup (75 mL) cream mixture into pan. Arrange half of potato slices, overlapping slightly on top. Repeat layering of cream and potatoes. Pour remaining cream mixture on top. Dot with butter
Bake for 20 minutes. Press potatoes down with spatula to submerge. Bake 30 to 35 minutes longer or until potatoes are tender and top is golden. Let stand 15 minutes before serving.