Potatoes Dauphinoise

Ingredients

• 2 cups plus 2 TBSP heavy cream
• 1 clove garlic pressed
• 1 bay leaf
• 2 lbs russet potatoes, peeled and very thinly sliced (I do mine in food processor)
• 2 1/2 cups grated Gruyere cheese (or a combo of Swiss and a little Parmesan)
• Salt and pepper

Instructions

1. Heat oven to 350.
2. Butter the inside of a 10x15x2 baking dish.
3. In a large pan on low heat, place 2 cups cream, garlic, and bay leaf. Heat until steamy. Remove from heat.
4. Remove bay leaf, add sliced potatoes, 2 cups of the cheese, and salt and pepper. Mix well.
5. Pour the potatoes into the baking dish and smooth them down.
6. Combine remaining 2 TBSP cream, and 1/2 cup cheese. Sprinkle over the top.
7. Bake for about 1 1/2 hours until potatoes are very tender and the top is browned and bubbly.
8. Let sit 10-15 minutes.
9. Note: I had a chunk of Jarlsberg cheese, so I used it instead of Gruyere. Also, I like garlic and put more in sometimes. For extra flavor, when you heat the cream add a small bundle of thyme tied with butcher's twine (then remove it with the bay leaf before you add the potatoes).