1 tsp butter (softened)
1 cup heavy or whipping cream
1/3 cup milk
1 large garlic clove, peeled and crushed
1 tsp salt 1/8 tsp freshly ground pepper
2 lbs russet potatoes, peeled and sliced 1/8 inch thick
1 cup Cougar Gold, coarsely shredded
1/4 cup finely shredded parmesan cheese
Pre-heat oven to 350° F degrees. Butter a 2 quart shallow baking dish. Dry potato slices on paper towels, to absorb extra moisture.
Heat cream, milk, garlic, salt and pepper in small sauce pan over medium-high heat, until small bubbles appear around the edge of the pan. Remove from heat and let stand 10 minutes.
Arrange half of the potatoes in overlapping slices along the bottom of the prepared dish. Pour half the cream mixture over the potatoes, then sprinkle with half of the cheeses. Repeat with remaining potatoes, cream mixture, and cheeses.
Bake 60 to 70 minutes, until top is a deep brown and potatoes are tender when pierced with a knife.
Makes 6 servings.