Preheat oven to 425F
Place the milk and cream in a saucepan over medium heat. As the milk and cream come to a boil add the garlic, fresh herbs, dried dip mix, salt and pepper. Return to a boil, then remove from heat. Cover and steep for 30 minutes.
Butter a casserole dish. Slice and peel potatoes in 1/4 inch pieces. Lay the potato slices in the casserole dish.
Bring the herbed cream to simmer. Remove herbs by pouring cream through a sieve over the potatoes. Dot with butter. Bake until browned and potatoes are tender.
from Snowdon House - snowdonhouse.ca