2 tbsp. butter
1 large crushed garlic clove
2 tbsp. all purpose flour
1 1/2 cups half and half cream
1 1/2 cups grated Swiss cheese
1/2 fresh lemon
8 med. potatoes
6 whole green onions, sliced
Generous pinch each of salt, pepper and freshly greated nutmeg

Makes 8 Servings

Recipe from Chatelaine Cook Book

Preheat oven to 325 degrees.  Melt the butter in a heavy bottomed saucepan.  Stir in the garlic and cook for about 1 min.  Blend in the flour and cook, stirring constantly, until very bubbly, about 2 min.  Gradually add the cream, stirring until fairly thick and smooth.  Stir in the cheese until melted.  Cover and set aside. 

Prepare the potatoes by squeezing the juice from the lemon, about 2 tbsp. into a large bowl.  Stir in 3 cups cold water.  Peel the potatoes, immersing them in this lemon solution as they're peeled to prevent discoloring.  Then, thinly slice the potatoes using a sharp knife or a food processor, returning the potatoes to the lemon solution as they're sliced.

Generously butter or grease an 8 cup (2L) baking dish.  Drain the potatoes and pat dry with paper towels.  Overlap a third of the potatoes on the bottom of the dish.  Top with a third of the onions.  Then sprinkle generously with salt, pepper and nutmeg.  Cover with a third of the sauce.  Repeat layer, ending with the sauce.  Cover and bake in the oven for 1 hour.  Uncover and continue baking for another half hour or until the potatoes are tender when pierced and the top is golden.