Instructions: Preheat the oven to 400. Peel the garlic and split it. Rub the sides of the gratin pan with the garlic and leave it in the pan. Slice the potato paper-thin. Do not soak them in water at any time. Layer 1/3 of the potato slices in the gratin dish and sprinkle evenly with the cheese and salt and pepper to taste. Pour 1/3 of the stock over. Repeat two times. Press the top with a spatula to press the top layer into the liquid. Bake for approximately 1 1/2 hours, or until the potatoes are tender, the liquid has cooked down to a thick sauce, and the top is brown and crusty.

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