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Potatoes Au Gratin
1 small bud of garlic
1 tbs olive oil
Pinch salt
1/2 stick butter, melted
1/2 tsp pepper
2 small russet potatoes
1/4 cup heavy cream
Shredded havarti (or cheese of choice)
Shredded fresh Parmesan

Preheat oven to 425. Cut the bottom off the bud of garlic. Place it on a sheet of foil. Top it with the olive oil and a pinch of salt. Wrap in foil. Bake at 425 for 30 minutes.

Squeeze roasted garlic in bowl with melted butter and add black pepper.

Reduce oven heat to 350. Peel and slice the potatoes thinly. Add a small amount of the garlic butter to the bottom of a baking dish, layer half of the sliced potatoes, top with half of the remaining garlic butter and half of the heavy whipping cream, and half of the shredded havarti cheese. Add the other half of the sliced potatoes, garlic butter, and heavy whipping cream. Cover with foil and bake for 35-45 minutes. (If doubling the recipe, increase cook time to about 1 hour).

Top with the remaining havarti cheese and some parmesan cheese. Broil 3-5 minutes or until golden and bubbly.