Potatoes Scalloped in Cream (Ellen)

2 cups heavy cream
6-8 large, waxy potatoes, peeled and cut into even 1/8-inch thick slices
1 clove garlic, peeled
Salt and fresh ground pepper

Preheat oven to 375. Butter a shallow casserole and set aside. In a large, heavy saucepan, heat the cream to boiling. Add the sliced potatoes and garlic an simmer until the potatoes are tender, 10-15 minutes. Spoon the potatoes, garlic, and cream into the casserole and season to taste. Bake until the top browns slightly and the cream thickens, about 20 minutes. Serve hot.