Ingredients

• 1 1/2 tablespoon butter, cut into pieces, plus more for brushing
• 2 cloves garlic, minced
• 1/3 cup shredded mozzarella cheese
• 1/3 cup shredded asiago cheese
• 1/3 cup shredded cheddar cheese
• 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
• salt and pepper
• 2 cups heavy cream
• 1/4 teaspoon nutmeg
• 4 bay leaves
• 1/4 cup grated parmesan cheese

Directions

Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter. Combine the cheeses into a small bowl.

Heat the skillet over medium-high heat, add half of the potatoes and 1 large clove of minced garlic.  Slightly brown the potatoes, adding more butter if needed. Grease a 9×13 shallow baking dish and place fried potatoes into the dish spreading over the bottom. Add more potatoes, butter and garlic to the skillet and brown the second half of the potatoes.

While the potatoes are browning, cover the potatoes in the 9×13 pan with one half of the cheese mixture, salt and pepper. When the second half of the potatoes are brown place them on top of the mixture in the baking pan. Cover them with the remaining cheese mixture. Sprinkle with salt and pepper, nutmeg and then pour the heavy cream on top of everything. Place the bay leaves on top. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves before serving.