Instructions: Preheat the oven to 350 degrees.

Slice the potatoes 1/8-inch thick. In a large bowl, combine the potatoes, cream, minced garlic, salt and pepper. Place in a large casserole dish and cook in a bain-marie, or a roasting pan filled with sufficient water to come half way up the sides of the casserole dish, for 1 to 1 1/2 hours or until the potatoes are just tender. Remove from oven.

Raise the oven temperature to 450 degrees.

Rub a large gratin dish with the remaining clove of garlic and spread with 1/4 cup of creme fraiche. Pour in half the potatoes. Spread with remaining 1/4 cup creme fraiche, add remaining potatoes, and sprinkle with the grated cheese. Set gratin dish in a bain-marie (or the roasting pan filled with water) and place in the hot oven until the potatoes are brown (about 15 minutes).

Serve from the gratin dish.

This recipe yields 6 to 8 side dish servings.

Comments: This hearty but elegant dish is the ideal accompaniment for roast lamb or any grilled meat.

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