Parisian Scalloped Potatoes – – salt, black pepper (freshly ground), garlic (finely chopped), heavy cream, potato (peeled and held with cold water), Preheat oven to 400 degrees.; Place the salt, pepper and chopped garlic in a saucepan with the cream and heat until just before it boils to infuse the garlic flavor into the cream. Keep the cream on low for 10-15 minutes.; Thinly slice the potatoes (we use a mandoline).; In a sprayed small casserole or gratin dish, place one layer in the bottom of the dish. Salt and pepper the potatoes and pour 1/3 of the cream mixture over the first layer. Place another layer of potatoes and repeat, then the third layer and pour the remaining cream over the top, making sure to get all of the garlic bits out of the saucepan.; Bake uncovered for about 45-50 minutes until the dish is bubbly and brown on the top. Let it rest for 10 minutes before serving. ; –