Potatoes Dauphinois

• 1 Tb unsalted butter, melted
• 2 lbs (1kg) baking potatoes, peeled and cut into slices 1/4 inch thick
• 2 cloves garlic, minced
• 1 cup shredded Gruyere cheese
• 1 cup half-and-half
• salt
• whitepepper

1. Preheat oven to 350
2. Brush a 9-inch gratin ish with 2-inch sides with the melted butter. Layer half of the potatoes in the dish. Sprinkle with all of the garlic and half of the cheese. Pour 1/2 cup of the half-and-half evenly over the top. Sprinkle lightly with salt to taste and pinch of white pepper. Layer the remaining potatoes on top and then top with remaining cheese. Sprinkle lightly with salt to taste and pinch of white pepper. Pour the remaining 1/2 cup of half-and-half evenly over the top.
3. Place the gratin dish on a baking sheet. Bake until the top is golden brown and the potatoes are tender, about 1 hour. Serve immediately

unsalted butter, baking potatoes, garlic, gruyere cheese, salt, whitepepper

Taken from www.epicurious.com/recipes/member/views/potatoes-dauphinois-1231696 (may not work)