1. Preheat the oven to 180°C.

2. Peel and chop the garlic and onion.

3. In a saucepan, heat 30 g of butter; add the garlic and onion; cook until tender, but not colored.

4. Peel the potatoes, rinse, dry and cut into thin slices.

5. In a saucepan, heat the chicken broth.

6. Butter a gratin dish with 20 g of butter; fill with potatoes, onion and garlic, chopped pepper and half of the grated cheddar. Season, mix and sprinkle with salt and pepper.

7. Pour the broth over the vegetables, cover with the remaining cheddar and butter in pieces.

8. Bake and cook for 40 to 45 minutes.

9. Remove from the oven and serve immediately.