Bay Scented Potato Gratin With White Wine & Cream

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1 pound small, non-waxy, potatoes, unpeeled and thinly sliced (about 1/4- inch thick)

3-4 tablespoons extra virgin olive oil

1 cup dry white wine

3 bay leaves

3 garlic cloves, chopped

Salt and black pepper to taste

1 cup half-and-half or cream

3 tablespoons freshly grated pecorino or locatelli Romano

2 tablespoons butter

Chopped chives and/or parsley

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