3/4 pound Russet potatoes, peeled and sliced 1/4″ thick
3/4 pound red potatoes, sliced 1/4″ thick
1/3–1/2 cup heavy cream
Optional: 1/2 cup grated Gouda, Swiss, Cheddar or Gruyere cheese
1/3 cup coarse breadcrumbs
Set oven to 350 and grease a 2 quart casserole (deep dish pie pan or 10″ gratin) and sprinkle the bottom with a tablespoon of the bread crumbs.
In a deep skillet, saute the onion and garlic in the butter for about 10 minutes over medium-low heat until very soft.
Add the bay, salt, pepper and milk and potatoes and bring to simmer over medium-high heat. Simmer uncovered 7 minutes until potatoes are just tender, pushing the potatoes down and stirring gently occasionally.
Lift potatoes out with a slotted spoon and arrange the dish.
Carefully pour cooking milk and cream over the top. Use 1/3 to 1/2 cup cream, just enough to barely cover the potatoes.