Potatoes Dauphinoise - cooking recipe

Ingredients

2 cups heavy cream
2 cups half and half
1 clove garlic pureed
1 each bay leaf
2 1/2 pounds boiling potatoes thinly sliced
4 tablespoons swiss cheese grated

Preparation

1. Assembling. Pour 1.5 cups of each of the cream and half & half into a 3-quart saucepan. Stir in the garlic, salt & pepper, and the bay leaf. Drop the potatoes into the cream; when they are all in, add more cream if necessary to cover by one inch.

2. Preliminary cooking - 1 - 1 1/2 hours. Bring to below the simmer and maintain at just below the simmer for an hour or more until tender. Check frequently to be sure they are not bubbling (will curdle the cream) or sticking.

3. Into the baking dish. When tender, correct the seasoning and turn into a lightly butter baking dish. Spread on the grated cheese.

4. Final baking - 20 min. at 425. Set in the upper middle level of the preheated oven (425 deg.) and bak until bubbling hot and lightly browned. Do not overcook or the potatoes will be dry.