Perfect Creamy Scalloped Potatoes

Servings: 8

1 1/2 c whole milk
1 1/2 c heavy cream
1 tsp chopped thyme
1 bay leaf
2 garlic cloves, smashed
1 1/2 tsp kosher salt
1/2 tsp ground black pepper
3 lbs russet potatoes
1 1/2 c Parmesan cheese

Heat oven to 375. Put rack in middle position.
In a medium saucepan, combine the milk, cream, thyme, bay leaf, garlic, salt and pepper.  Bring the mixture to a boil, then remove from heat, cover and let soak while you prepare the potatoes.
Peel the potatoes, then using a mandoline or the slicing disk of a food processor, slice them 1/2 inch thick rounds.  Remove and discard the bay leaf and garlic cloves from the milk mixture, then pour about a quarter of the mixture into a 9x13 inch baking pan.
Add the potatoes, then the remaining milk, to the baking pan.  Stir the potatoes to make sure they are separated, then press them down to distribute them evenly.  Bake the potatoes until the liquid has thickened and the top is golden, about 40 minutes.  Sprinkle the Parmesan evenly over the tops of the potatoes, return to pan to the oven and bake until the top is browned, about 10 minutes.