Potato Galette

A really yummy and impressive side dish that people won't forget. A "Galette" refers to French cakes with lots of layers. While not a dessert, this does have plenty of layers.

7-8 Yukon Gold potatoes (you can use Idaho, but the Yukon's have a buttery taste and flavor that lends themselves perfectly to this dish.)
1-3 gloves garlic (depending on taste)
1 1/2 cups heavy cream
2.5 cups grated Jarlsberg (traditionally this is made with Gruyere, but it tends to overwhelm the dish instead of meld with the other flavors)
Salt & Pepper to taste

1) Preheat the oven to 375. Cut a garlic clove in half and rub the inside of a Pyrex baking dish with it (if the clove dries, cut off another slice).

2) Grate the cheese and set aside. If you're a garlic lover like me, then mince the remaining garlic cloves very finely and mix it in with the cheese.

3) Peel and slice the potatoes thinly, 1/16 of an inch, any thicker and they won't cook all the way through. A mandolin is a god-send for this, and you can use a box grater as well, but it tends to slice too thickly. Of course, you can also do it by hand.

4) Start layering with the potatoes on the bottom, then cheese, ending with a cheese layer on top. On every potato layer, very lightly sprinkle with salt and fresh pepper. Don't layer all the way to the top. Stop about a 1/2 an inch below the rim of the baking dish -- the Galette will bubble up and rise slightly in the oven.

5) Pour the heavy cream over the entire Galette. Bake in the oven uncovered for 45 minutes or until the top is nicely browned and you can see the cream bubbling between the layers.

Enjoy, I know you will.