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Preheat oven to 350° F.
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Toss the garlic cloves with the oil and salt, wrap tightly in a foil packet, and roast for approximately 30 minutes or until fragrant and golden brown. Remove from oven and increase oven temperature to 4000° F.
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Place roasted garlic in the bowl of a food processor fitted with a steel blade along with the whole chipotle chiles. Process to a paste. Put the garlic-chile paste in a large heavy-bottomed skillet and add cream, milk, butter and pepper. Bring to a boil over medium heat, stirring often; boil for 1 minute to thicken. Remove from heat.
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Peel the potatoes to 1/8-inch thick slices layer half of them in the bottom of a 2-quart baking dish in overlapping lines. Top with a light sprinkle of cheese and repeat with the remaining potato slices, again in an overlapping line, and top with remaining 1 cup of the cheese.
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Carefully pour the cream mixture over the top of the potatoes, you may want to agitate the dish slightly to be sure the settles and the cream gets in every nook and cranny. Scatter the remaining cheese over the top. Slide into preheated oven and bake for 40-50 minutes, or until the casserole is a deep golden brown and bubbling on top, and the potatoes are tender when pierced with the tip of a thin knife. Set aside to cool and set up for ~15 minutes before serving.