Ultimate Scalloped Potatoes

From "Taste of Home." Credit for this goes to Glenda Malan.

6 servings 1 hour 15 minutes 15 mins prep

• 1 teaspoon butter or margarine, softened
• 1 cup whipping cream
• 1/3 cup milk
• 1 teaspoon salt
• 1/2 teaspoon garlic, crushed
• 6 medium pototoes
• 1 cup shredded swiss cheese (4 oz)
• 1/4 cup shredded parmesan cheese

Grease a shallow 1 1/2 quart baking dish with the butter; set aside. In a sauce pan, combine cream, milk, salt, pepper and garlic. Cook just until bubbles begin to form around sides of pan. Remove from heat; cool for 10 minutes.

Peel and thinly slice potatoes; pat dry with paper towels. Lay half of the potatoes in the prepared dish; top with half of the cream mixture and half of the cheeses. Repeat layers.

Bake, uncovered, at 350 for 55-65 minutes or until potatoes are tender.