4 1/2 pounds boiling potatoes, cut in half if large
2 quarts whole milk
1 bay leaf
2 tablespoons unsalted butter
2 cups whipping cream
pinch of nutmeg
Put potatoes in large saucepan with milk and bay leaf. Bring to boil then lower heat, add a pinch of salt, and simmer gently until partially cooked, 5-10 minutes.
Drain the potatoes. When cool enough to handle (but still hot) slice into rounds about 1/8 inch thick.
Spread butter in a baking dish. Arrange half the potato slices in the dish and spinkle with salt. Top with remaining potatoes and more salt. Pour the cream over and sprinkle with grated nutmeg.
Bake at 350 until golden and cream is almost, but not completely, absorbed, about 45 minutes.