2 1/2 to 3 pounds Yukon Gold or medium-sized white or red-skinned potatoes, peeled and thinly sliced

1 large sweet onion, thinly sliced

1/2 pound Alsatian Muenster cheese, shredded (2 C.)

1 garlic clove, minced

Kosher salt and freshly ground black pepper

2 C. half-and-half

1 C. heavy cream

2 T. butter, cut into pieces

 

Preheat oven to 425° F. Thoroughly butter a shallow 8-x-10-inch baking dish. Divide potatoes, onion, cheese and garlic into thirds. Layer 1/3 of potatoes in the dish and sprinkle with 1/3 of garlic, onion and cheese. Season with salt and pepper to taste. Repeat layering 2 more times, ending with cheese. Pour half-and-half and cream over top. Scatter butter on top. Bake 30 minutes; Reduce temperature to 375°. Bake until potatoes are golden and tender, about 1 hour.