Scalloped Potatoes

3 T butter, divided

6 peeled russet potatoes (about 2 lbs), cut into 1/8” slices

1 garlic clove, minced

¾ cup (3 ounces) shredded Gruyere or Swiss cheese

½ t salt

1/8 t black pepper

1 C milk, heated

1.  Preheat oven to 425 deg. F.  Spread an 11” by 7” baking dish or gratin dish with 1 T butter.

2.  Arrange half of the potatoes in dish.  Sprinkle with half the garlic.  Drizzle with half the remaining butter.  Sprinkle on half the cheese and half the salt and pepper.  Repeat layers.  Pour hot milk over potatoes.

3.  Bake 40 minutes or until potatoes are tender, milk is absorbed and top is browned.