Scalloped Potatoes

🥘 Ingredients

• heavy cream 1 ½ cups
• half-and-half 1 ½ cups
• garlic 1 large clove
• salt ½ tsp
• white pepper 1 dash
• bay leaf 1
• potatoes 2 ¼ lbs
• Swiss cheese 3 ½ Tbsp

1. 1

   Pour heavy cream and half-and-half into a saucepan .
2. 2

   Stir in garlic (pureed), salt , white pepper (several grinds), and the bay leaf .
3. 3

   Slice potatoes (6 to 7 cups) evenly 1/8 inch thick, dropping them as sliced into the cream. When all are in, add more cream if necessary, to cover the potatoes by 0.5 inch.
4. 4

   Bring to below the simmer and maintain at just below the simmer for 1 hour or more, until the potatoes are perfectly tender. Check frequently to be sure they are not bubbling, since that can cause the cream to curdle; check also that the potatoes are not sticking or scorching in the bottom of the pan.
5. 5

   When tender, correct seasoning and turn them into a buttered baking and serving dish ; spread on Swiss cheese (grated).
6. 6

   !!! tip May be prepared to this point several hours in advance. Cover when cool, and refrigerate.
7. 7

   About 20 minutes before serving, set in the upper middle level of the preheated oven at 425°F and bake until bubbling hot and lightly browned on top: do not overcook or the potatoes will be dry rather than lush and creamy.