In the oven:
I should have taken another photo about 20 minutes later when much of that extra cream was sucked up into the potatoes. Next time I make this I will probably use a little less cream because there was still a bit too much at the end. It was a little soupy and messy on the plate. But, I mean really, too much cream is never the end of the world. I love the technique of infusing the cream with garlic. The top crust was delicious! Another good one from Around My French Table!