Preheat oven to 350℉
Peel 3 large baking potatoes and slice into 1/8-inch slices, but do not rinse in water once they are sliced.
Grate 1/3 cup grated Swiss Gruyer cheese and set aside until the potatoes are soft from baking.
Add 1 clove garlic, smashed to 1 1/2 cup whipping cream in a microwave‑safe dish. Heat on high for 1 minute, just until the cream is warm and the garlic has infused. Remove and discard the garlic clove, then pour the warm cream evenly over the sliced potatoes. Season potatoes with kosher salt and freshly ground black pepper to taste and stir making sure that the cream in completely infused.
Generously butter baking pan with 2 tbsp unsalted butter.
Transfer the potato cream mixture to the buttered baking dish and place the dish on a sheet pan lined with aluminum foil. Tightly cover the potatoes with foil and bake at 350°F for an hour. Uncover and bake for a further 15-20 minutes or until the potatoes are soft when pierced with a fork.
When the potatoes are soft, the top will just be beginning to brown. The potatoes may be served at this point as is, or top with 1/3 cup grated Swiss Gruyer cheese return the potatoes to the oven for another 10 minutes or until the top is golden and bubbly.
