A Danish potato recipe. The dish is most successful with nonstarchy potatoes what the European call, waxy potato. Yukon Gold variety is wonderful for it.

Salt and pepper
5 c. diced potatoes in 1/2 inch cubes (about 2 lb.)
1 tbsp. butter
About 1 c. whipping cream
3 garlic cloves, grated in a cheese garter

Preheat oven at 350 degrees.

Peel the potatoes. Cut then in 1/2 inch cubes. Butter a shallow 6 cup casserole dish like Corning Ware, generously butter it. Toss the potatoes, the mashed garlic, 2 teaspoons salt, freshly ground pepper and cream with your hands.

Pour in enough cream to half of the height of the potatoes. Toss the potatoes once more in the cream to be sure all potatoes are coated with a bit of cream. Bake in the middle shelf of the oven for about 45 minutes or until the cream has evaporated and the potatoes are golden brown.

When it starts to brown lightly, toss and return to oven.