With the rack in the middle position, preheat the oven to 180 °C (350 °F).
In a bowl, combine the potatoes with the garlic. Season with salt and pepper.
Spread one quarter of the potatoes at the bottom of a 20-cm (8-inch) square Pyrex pan. Layer with one third of the sausage slices. Continue with the remaining potatoes and sausage, alternately. Drizzle with the cream. Bake for about 1 hour and 45 minutes or until the potatoes are tender. Cover and let stand for 15 minutes before serving; the gratin will be easier to cut.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.