Provincial 'Poskrebushka' Casserole

Pour the milk and heavy cream into a saucepan, add the peeled onion, garlic cloves, and whole black peppercorns. Bring to a simmer over low heat, remove from heat, and let steep and cool.

Slice the potatoes into thin rounds about half a centimeter thick.

Strain the milk and cream mixture, discarding the solids. Place the potatoes into the infused cream and simmer on very low heat for about six minutes after boiling.

Grease a baking dish with lard or clarified butter. Layer the potatoes, add your chosen secret ingredient (crispy cracklings or mushrooms), drizzle with the creamy base, and sprinkle with cheese, then repeat the layers.