Kathleen Sooy of Richmond, Virginia, writes: "On a visit to Pascal's restaurant, in Newport Beach, California, I enjoyed a wonderful grilled sea bass. What really caught my attention, though, were the luscious, creamy potatoes served on the side. The maître d' kindly shared the very simple ingredients with me, and I worked out the rest by trial and error back home. I have served this dish many times since then, always to rave reviews. "

　　Active time: 15 min Start to finish: 1 hr

　　

Ingredients

Makes 10 to 12 servings

　　Butter for greasing baking dish

　　1 garlic clove, minced

　　4 large russet (baking) potatoes (2 1/2 lb total)

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　2 cups heavy cream

　　

Step 1

Put oven rack in upper third of oven and preheat oven to 375°F. Butter a 13- by 9-inch glass baking dish.

　　

Step 2

Scatter garlic in bottom of baking dish. Peel potatoes and cut into 1/8-inch-thick slices. Layer potatoes in dish, sprinkling each layer with some of salt and pepper, then pour cream over potatoes. Bake, gently tamping potatoes down occasionally, until tender and top is golden brown (cream will be slightly thickened), about 45 minutes.