Potatoes Cordon Bleu - cooking recipe

Ingredients

2 cups heavy cream
2 cups half-and-half
3 teaspoons chopped fresh garlic
3 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf
3 1/2 lbs russet potatoes, peeled and cut into 1/8 inch slices
1 1/2 cups sour cream
1 cup shedded parmesan cheese

Preparation

Preheat oven to 350\u00b0F Combine heavy cream, half n half, garlic, salt, pepper and bay leaf in a large pan. Bring to a simmer over medium low heat. Add potato slices and simmer uncovered 10 minutes.
Spread 3/4 c sour cream in the bottom of a 9x13 casserole dish. Cover with potato cream mixture. Top with remaining sour cream and then parmesan.
Bake uncovered 20 - 25 minutes or until hot and bubbling with a lightly browned top.