Scalloped Potatoes Baked in Cream

• 2 cups heavy cream
• 2 cups half-and-half cream
• 1 large garlic clove, pureed
• 12 teaspoon salt
• 14 teaspoon white pepper
• 1 bay leaf
• 2 -2 12 lbs boiling potatoes, sliced (6 to seven cups)
• 4 tablespoons swiss cheese, grated

1. Pour 1 1/2 cups of the heavy cream and 1 1/2 cups of the half and half into a heavy 3-quart saucepan.
2. Stir in the garlic, salt, pepper and the bay leaf.
3. Slice the potatoes evenly 1/8 inch thick, dropping them into the cream as they are sliced.
4. When the potatoes are all in the pot, add more cream if neessary to cover the potatoes by 1/2 inch.
5. Bring to below the simmer and maintain at just below a simmer for an hour or ore, until the potato es are tender.
6. Check frequently to be sure that are not bubbling, or sticking or scorching on the bottome of the pan.
7. When tender add more seasoning as needed and turn them into a buttered 9x13 baking pan.
8. Spread on the cheese.
9. Bake on the middle rack of a 425 oven until bubbling and lightly browned on top.
10. About 20 minutes.
11. Be careful not to overbake as they will dry out or become mushy.

heavy cream, cream, garlic, salt, white pepper, bay leaf, boiling potatoes, swiss cheese

Taken from www.food.com/recipe/scalloped-potatoes-baked-in-cream-139114 (may not work)