Ingredients

3 pounds potatoes, russet or Yukon Gold
1 1/2 cups milk
1 clove garlic
Salt
Pepper
4 tablespoons butter

Directions

Heat oven to 425 degrees. Wash potatoes, peel and cut into slices 1/4-inch thick. As the potatoes are sliced, place them in cold water to prevent discoloration. Puree the garlic. Coat the bottom and sides of a large oval baking dish with 1 tablespoon of butter and the pureed garlic. Drain the potatoes and arrange them in the bottom of the baking dish. Heat the milk, season with salt and pepper and pour over the potatoes. Dot the top of the casserole with the remaining 3 tablespoons of butter. Bake in the top third of the oven until the potatoes are tender and the top of the dish is nicely browned.