Scalloped Potatoes

I stumbled on this recipe several years ago and my kids won't let Christmas or Easter go by without this making an appearance on the table. However I need to warn you this dish is not for the faint of heart(literally). They probably have your cholesteral count for an entire year in the one dish. That is why I will only make these twice a year. But they are so worth it!

Cook's Notes- You will need a vegetable slicer or Mandolin for this dish. I have the inexpensive plastic kind. But you need to be very careful when using this because if you get your fingers too close you may be heading to the emergency room. So stop slicing before you get down to the end of whatever you are slicing and you will be fine.
A note on the cornstarch. I have found that different labels of cream and half and half have different fat contents. That will greatly affect how thick the sauce will become. I also noticed that when I began using the slicer that my potatoes were so thin that they cooked a lot faster than the recipe called for and that will affect the sauce's thickness. So have the cornstarch handy if you need it. If your sauce becomes too thick, add more half and half to thin it out and if it is no

t thick enough, add a bit more cornstarch and water. Add a  little at a time until you get the desired thickness. The sauce must come to a boil before the cornstarch will take effect.

Serves 6
1 1/2 to 2 cups each of heavy cream and half and half
1 large clove of garlic, finely chopped
Salt and pepper to taste(1/2 a teaspoon to 1 teaspoon)
1 bay leaf
2 to 2 1/2 pounds of potatoes(6-7 cups  thinly sliced)
1 cup grated gruyere cheese
4 tablespoons butter to dot the top
3 tablespoons corn starch dissolved in 1/3 cup cold water

Pour 1 1/2 cups of cream and half and half into a 3 quart saucepan. Stir in garlic, salt and pepper and bay leaf. Add the potates. Once all are in, top off the potatoes with more cream and half and half until covered by 1/2 inch. Bring to just below a simmer and maintain this until the potatoes are tender. Check frequently and stiring to assure that the potatoes don't boil and that they don't stick to the bottom.
The cream mixture should have thickened. If it has not, add the corn starch that has been dissolved in cold water. Add slowly while you are stirring. Turn up the heat and let the mixture come to a boil. until mixture thickens.  When tender, pour into a greased 3-4 quart cassarole. Cover and refrigerate until ready to serve. Uncover, spread cheese over top, dot with butter and bake for  20 minutes at 425 until hot and bubbly and lightly browned on top.