Scalloped Potatoes

A family favorite from my mom. Drizzly and delicious.

6 medium potatoes
1 clove garlic (if you LOVE garlic...go ahead and use more, but within reason)
1/2 cup butter
1 cup cheddar cheese
1 cup milk
Salt and Pepper to taste

1. Rub garlic clove(s) on the inside of 9" x 13" pan, spray pan with Pam.
2. Peel, slice potatoes. Layer half of potatoes in pan (will repeat to form 2 layers).
3. Melt butter. Drizzle half of butter over the first layer of potatoes (will use remainder on second layer).
4. Salt and pepper first layer.
5. Spread 1/2 of the cheese on top of first layer.
6. Layer second half of potatoes, drizzle remainder of butter over top, salt and pepper, spread remainder of cheese.
7. Lastly, warm up milk--DON'T SCALD! and pour over the top of the two layers.
8. Cook at 425 for about 35-40 minutes, uncovered.

(Also, because I LOVE garlic, my little secret is to press my garlic when I am done with step #1 and put them in with the potatoes as well...it gives it more of a kick, so if you have an aversion to potentially potent breath you may want to skip out on this step.)