Greenbriar's Potatoes

5 pounds potatoes, peeled and sliced
2 cups whipping cream
2 cloves garlic, minced
½ tsp salt
½ tsp pepper
6 eggs, lightly beaten
3 ½ cups shredded parmesan cheese, divided
*Rinse potatoes and put in a large saucepan. Add cream, garlic, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until potatoes are crisp-tender. Remove from heat. Stir in eggs and 2 ¾ cups cheese. Pour into 9x13” pan. Sprinkle with remaining cheese. Bake, uncovered at 400˚ for 25-30 minutes until potatoes are tender. Makes 12-16 servings.