Perfect Potatoes au Gratin

I've been in the mood for more creamy potatoes after making the individual potato gratins. What I was really hoping to make was a copycat recipe of Cracker Barrel's hashbrowns, but it was Saturday and I didn't want to go to the store. When I saw these guys on The Pioneer Woman's site, I was thrilled that I had enough of what I needed to whip them up. They were super easy and super tasty!

4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened (I didn't use that much)
1-½ cup Heavy Cream (for the cream and milk I used 1 c. half and half and 1 c. 1% milk b/c that's what was in my fridge)
½ cups Whole Milk
2 Tablespoons Flour (I used cornstarch)
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated

Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture.
Cover with foil and bake for 30 minutes.
Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling.
Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.