Ingredients
- 2 cups heavy cream and half and half
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves minced
- 1 imported bay leaf
- 2 1/2 pounds baking potatoes peeled
- 4 tablespoons Gruyere Cheese
Recipe Description
When it comes to comfort food, it is hard to beat the potato. I am not sure if it is my southern or Irish heritage speaking when I say nothing beats a tater! Especially if it is a gooey cheesy Scalloped Potato. Even if you don’t have a big crowd to feed, nothing is better than having a pan of them to graze from, whether it is for breakfast or dinner throughout the week.
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.
