2 1/2 lb. red potatoes 1 1/2 cup half and half 3 cup heavy (40%) cream 3/4 oz. minced fresh garlic 1/2 tsp. salt 1/2 tsp. ground white pepper
Preheat the oven to 400 degrees. Wash and peel the potatoes. Slice 1/8 to 1/4 inch thick. Combine potatoes with remaining ingredients in a saucepan over moderate-high heat and bring to a boil. Reduce to a simmer and cook for six to eight minutes. Pour potatoes and sauce into a buttered casserole and bake at 400 degrees for about 45 minutes.
