2-3cupsshredded cheddar cheesewe usually use old-age and very strong
Preheat your oven to 400 degrees F
Prepare your vegetables: slice your potatoes so that they’re about ¼ of an inch thick and chop onions. Place in separate bowls
Peel garlic and cut in half. Use the exposed ends to coat your pan, including the sides of it. Take one tablespoon of butter and coat your pan, including the sides as well (I use a paper towel to keep things neat and tidy)
Start your layer with a bed of potatoes. Next, add half of the sliced onions you have set aside. Add a layer of shredded cheese (a third of what you have prepared) and evenly pour half of your cooking cream. Sprinkle with salt and add a tablespoon of butter in the middle. Repeat for a second layer.
Your final layer should only be a bed of potatoes topped with the remainder of your cheddar cheese.
Cover the pan with aluminum foil and pop it in the oven for 30 minutes. Afterwards, remove the aluminum foil and bake it for another 10 minutes. Let sit for 5 to 10 minutes before serving and enjoy!