4large baking potatoes or 8 smaller potatoesabout 2 pounds total
1 1/2cupsheavy cream
1/2cupmilkwhole or 2%
2tablespoonsflour
2-4clovesgarlicfinely minced
1teaspoonsalt
freshly ground black pepperto taste
1cupsharp cheddar cheesegrated
Instructions
Preheat the oven to 400 degrees F.
Grease the bottom and sides of a baking dish with the softened butter.
Wash and scrub the potatoes clean but don't worry about peeling them. Slice the potatoes into thick slices (somewhere between 1/4 and 1/2 inch thick), then stack the slices and cut them into 4 pieces. Put all of the potato pieces in the bottom of the baking dish.
In a small bowl whisk the cream, milk, flour, garlic, salt, and pepper together. Pour the mixture over the potatoes.
Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes.
Add the cheese to the hot dish and bake for another 3-5 minutes until the cheese is all melted. Serve hot.
Notes
To make this recipe gluten-free, switch out the 2 tablespoons of flour with 1 tablespoon of corn starch.
Keep any leftovers in an air-tight container in the fridge.