Julia Child’s Scalloped Potatoes Baked in Cream | Santa Fe Farmers' Market Institute

Name: Julia Child’s Scalloped Potatoes Baked in Cream | Santa Fe Farmers' Market Institute
Cuisine: French, European, Mediterranean
Ingredients: For six servings; 1 ½ to 2 cups each heavy cream and half-and-half cream; 1 large clove of garlic, pureed; Salt and freshly ground white pepper; 1 imported bay leaf; 2 to 2 ½ pounds “boiling” potatoes (6 to 7 cups, sliced); 3 to 4 Tbs grated Swiss cheese; Special equipment suggested