Potato Gratin

Directions

1. 1
   Pour half of the heavy cream and half of the milk into a shallow skillet.
2. 2
   Stir in the garlic, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and the bay leaf.
3. 3
   Slice the potatoes into disks about 1/8 inch thick and place in the pan.
4. 4
   Barely cover the potatoes with the remaining cream and milk.
5. 5
   Place the potatoes over medium-low heat and simmer for 1 hour.
6. 6
   To avoid curdling, do not let the mixture boil, and do not allow the potatoes to stick to the bottom of the pan -- they will scorch.
7. 7
   The potatoes can be prepared ahead of time to this point and kept at room temperature.
8. 8
   Thirty minutes before serving, preheat the oven to 425 degrees.
9. 9
   Transfer the potato mixture into a shallow baking pan and shake to distribute evenly.
10. 10
    Sprinkle the cheese evenly over the potatoes, place in the oven and bake for 20 minutes.
11. 11
    Serve with a veal chop, a steak or any other roasted meat.