Both baking potatoes such as russets and boiling potatoes such as Yukon Gold work well in this recipe. I like the baking potatoes. Yes, they do not hold up as well as their cousin the boiling potato, but the starch will make the sauce thick and that is what I love.
I will recommend you use what you have on hand, or what you know you like!
Pour the 2 cups of cream into a heavy saucepan. Stir in the salt, pepper, garlic and bay leaf. Slice the potatoes about 1/8 inch thick. Put the potatoes in the cream mixture and allow to barely simmer for about an hour.
Preheat oven to 425 degrees.
When the potatoes are tender, put them into a buttered baking dish and sprinkle with the grated cheese. Remove the bay leaf before baking.
Bake in the oven for about 20 minutes until bubbling, hot and lightly browned on top.
Copyright 2014 Veronica Gantley