4 lbs. potatoes
2 1/2 c. milk (equal portions to cover potatoes)
2 1/2 c. heavy cream (equal portions to cover potatoes)
3 garlic cloves, crushed
1 tbsp. salt
5 bay leaves
1 tsp. thyme
1 tsp. pepper
3 c. grated Gruyere cheese

Peel and slice thinly the potatoes and put them in a large heavy saucepan. Add ingredients and bring to a boil, simmer for 10 minutes or until potatoes can be pierced easily with a fork but are not soft. Remove and discard bay leaves.

Arrange 1/3 of potato mixture in a well-buttered 3-quart gratin dish. Sprinkle potatoes with 1/3 of cheese and continue to make layers, ending with cheese. Bake at 350 degrees for 50 minutes or until cheese is browned and bubbly. Let stand for 20 minutes before serving.

NOTE: Can be cooked ahead and then reheated by covering with foil.