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Pour 1 ½ cups each of heavy and half-and-half cream into the saucepan. Stir in the garlic, ½ teaspoon of salt, several grinds of pepper, and the bay leaf.
Slice the potatoes evenly ⅛ inch thick, dropping them as sliced into the cream. When all are in, add more cream if necessary, to cover the potatoes by ½ inch.
Preliminary cooking – 1 to 1½ hours. Bring to below the simmer and maintain at just below the simmer for an hour or more, until the potatoes are perfectly tender. Check frequently to be sure they are not bubbling, since that can cause the cream to curdle; check also that the potatoes are not sticking or scorching in the bottom of the pan.
Into the baking dish. When tender, correct seasoning and turn them into the buttered baking and serving dish; spread on the grated cheese.
Final baking – 20 minutes at 425 degrees F. About 20 minutes before serving, set in the upper middle level of the preheated oven and bake until bubbling hot and lightly browned on top: do not overcook or the potatoes will be dry rather than lush and creamy.