INGREDIENTS
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2 pounds russet potatoes, peeled and slices 1/8 inch thick (we used a food processor for this)
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2 cups heavy cream
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1 cup milk
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1 tablespoon all-purpose flour
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1 bay leaf
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1/4 teaspoon dried nutmeg
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salt and ground white pepper to taste
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about 2 cups shredded mild cheddar cheese