Mrs. Amberg's Garlic Gruyere Potatoes


6 good size Baking Potatoes (or 7 smaller ones)


2 - 2.5 cloves of fresh Garlic


1.5 - 2 Pints of Heavy Whipping cream

1 large (3 Qt.) Pyrex casserole dish

1 can of evaporated milk (might not use)

1 large cooking pot

1.5 - 2 inches of 4" x 4" block of Gruyere cheese

2 medium sized pots / bowls


  1. Finely mince 2 gloves of fresh garlic.
  2. Grate the cheese with a medium sized hole pattern (0.25 inch or so) on a kitchen grater.
  3. Peel the potatoes. Place them in water so they don't turn brown.
  4. Slice the potatoes into 0.25 to 0.1875 inch slices. (Consistency is important.) Place the slices into water so they don't turn brown.



  1. Drain water, and layer the slices into the large pot.
  2. For each layer, add minced garlic, salt and pepper, then pour in enough whipping cream to just cover the tops of the potatoes. How much of each?



  1. Preheat the oven for 350° F
  2. Bring pot to a boil on medium to low heat.
  3. Once the mix is simmering, you can a) immediately go to the baking step, or b) let it simmer for a minute or so, and cut some time off of the baking step.
  4. Carefully pour the boiling mix into the large casserole dish, and bake at 350° for about 1.5 hours.
  5. Once the potatoes seem just right, or just a minute undercooked, pull the casserole dish out. Layer the grated cheese evenly over the potatoes (it should be 0.25" or so thick).
  6. Place back in the oven to cook at 350° for 25 more minutes. (When done, the cheese should just be turning crusty in some areas)
  7. Serve, and make an appointment with your cardiologist in the morning.