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2 Tablespoons salted butter, cold
2 pounds russet or Yukon Gold potatoes (6 medium) peeled and thinly sliced
1 1/2 teaspoons salt
1 1/2 cups half-and-half
1/2 cup heavy cream

Preheat oven t 325 degrees F.

Rub 1 Tablespoon of the butter on the bottom of a 2-quart baking dish. Overlap the potatoes in 3 layers, sprinkling each layer with a little salt. Pour the half-and-half over the potatoes, just enough to cover them, and dot the top with the remaining butter.

Bake in the middle of the over for 45 minutes.

Spoon the heavy cream carefully over the top layer of potatoes and continue baking for another 45 minutes, or until golden brown. Serves 6.