Gratin dauphinois (scalloped potatoes with milk and cheese), from Mastering the Art of French Cooking

Peel the potatoes and slice them one eighth inch thick, crosswise.

Soak the slices in cold water to wash off the starch.

Rub the inside of a baking dish with half an unpeeled garlic clove.

Preheat the oven to 425F (218.3C).

Smear the inside of the dish with butter, into every corner.

Drain the potatoes and dry them in a cloth; spread half in overlapping slices over the bottom of the dish.

Grate the Swiss cheese; sprinkle half over the potatoes with salt and pepper, and dot with one ounce of butter in slivers.

Arrange the remaining potatoes, season with salt, cover with the remaining cheese and dot with another ounce of butter.

Pour on the boiling milk.

Bring to a simmer on the stove, then bake in the upper part of the oven about half an hour, until the potatoes are tender, the milk absorbed and the top nicely browned.