Margie never makes a recipe as written.  Here is a fantastic potato dish made even more fantastic with her changes.  “Around My French Table” is one of Margie’s favorite cook books.
Note:  Russets will soak up more cream and “melt” more.  Yukon Golds will keep the slices more distinct. (and don’t necessarily have to be peeled.)

Ingredients:

• 1¾ c heavy cream
• 3 garlic cloves, finely chopped
• 2-2¼ pounds Idaho (russet) potatoes
• Salt and freshly ground pepper
• Light cream or whole milk, if needed
• Small thyme or rosemary sprigs (optional)
• ¼ lb cheese, preferably Gruyère, grated (about 1 cup)
•  (Margie adds one small, thinly sliced onion and additional cheese between the layers.)

Directions:

1. Center a rack in the oven,
2. Preheat the oven to 350°.
3. Line a baking sheet with a silicone baking mat or parchment.
4. Generously butter a 9-inch deep-dish pie plate (a Pyrex pan is perfect) or other 2-quart baking pan’
5. Put it on the baking sheet.
6. Put the heavy cream and garlic in a saucepan and bring to a gentle simmer over low heat. Keep it warm while you work on the potatoes.
7. If you’ve got a mandoline or Benriner slicer, now’s the time to get it out; if not, you can use the thin slicing blade of a food processor or a sturdy sharp knife.
8. One by one, peel the potatoes and slice them into rounds about ⅛ inch thick.
9. As each potato is cut, arrange the slices in slightly overlapping concentric circles in the pie plate (or rows, if your pan isn’t round)
10. Season with salt and pepper.
11. Spoon over some of the warm garlic-infused cream.
12. Lightly press down on the potatoes with the back of the spoon so that the cream works its way around all of the slices.
13. Continue until you’ve filled the pan.
14. If you’re shy of a little garlic-infused cream – you want the cream to just peek around the edges of the pan – pour over a little light cream or milk.
15. If you’re using the herbs, strew them over the potatoes.
16. Dust the top of the gratin with the grated cheese.
17. Slide the gratin (on the baking sheet) into the oven.
18. Bake for 45 minutes, then check the gratin; if you can poke a knife through the potatoes and easily reach the bottom of the pan, the gratin is done. If the potatoes need more time but the gratin is getting too brown, cover the top loosely with foil and bake until the potatoes are tender, another 15 minutes or so.
19. Remove the gratin from the oven and let it rest in a very warm place (or in the turned-off oven with the door open) for 5 to 10 minutes before you serve it, just so the bubbles can settle down and the potatoes can absorb the maximum amount of cream.

Serves: 8
 Source:  Dorie Greenspan “Around My French Table”