Gratin Potatoes

4 large Yukon Gold potatoes
1 pint heavy cream
1/2 pound sharp cheddar cheese
1 large head garlic
1/4 teaspoon salt
1/4 teaspoon ground pepper

Preheat the oven to 250 degrees. Peel the potatoes and cube. Place in a pot of salted water and lightly boil about 15 minutes.  Place the cream into a sauce pan with the salt and pepper.  Clean and separate the garlic into cloves cutting each clove in half and add to the cream.  Allow this to simmer for about 15 minutes to infuse the flavor of the garlic into the cream.  Drain the potatoes and divide evenly into four gratin dishes.  Divide the cream and garlic over the potatoes in the four dishes.  Top with shredded cheese and place in the oven for 15 minutes.  Then place under the broiler until the cheese bubbles slightly.  Garnish with chopped chives or parsley.  This is a slight twist on a classic side dish and becomes even better if you substitute the cheddar with your favorite cheese.