Author Mike Colameco learned how to make this indulgent custardlike potato dish from French chef Alain Senderens.
Heat oven to 350°. Rub cut sides of garlic over the inside of a 9" × 13" baking dish; grease with butter and set aside. Place cream in a large bowl. Using a mandoline, thinly slice potatoes lengthwise. Add to cream and season with salt and white pepper; toss to combine.
Working with one slice of potato at a time, lay potatoes in prepared dish, overlapping slightly and arranging layers perpendicular in each layer. Pour remaining cream over the top; sprinkle with cheese, if using. Bake until golden brown and potatoes are tender, about 1 hour.
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