Preheat the oven to 400*

Peel and finely slice the potatoes, using a mandolin to a thin uniform size. Slice the sausage thin.

Heat a saucepan over medium high heat

Add butter and melt. Once melted, add minced garlic and shallot. Cook for 2 minutes, then add flour and whisk. Cook for 1 minute.

Slowly incorporate the milk and cream, ¼ cup at a time, whisking continuously until completely added.

Next add the bay leaf and heat until simmering. Whisk often as the sauce cooks.

Once simmering, cook for 4 minutes. Discard the bay leaves. stir in the cheese until melted.

Pour a ladle full of cream sauce over the bottom of a ceramic baking dish and cover with a layer of the potato slices and sausage slices, overlapping them slightly. Season with salt and pepper.

Continue layering until you’ve used all the potatoes. Pour cheese sauce over the potatoes Gently press the potatoes down to help them absorb the liquid.

Sprinkle with a little more cheese. Top with bread crumbs and bake for 25 minutes covered with foil.

Combine melted butter, breadcrumbs, and minced garlic. Stir with a fork.

Remove foil and add breadcrumbs over the top. bake 20-25 more minutes or until the potatoes are golden brown and tender when prodded with a sharp knife.

Garnish with smoked paprika and chopped parsley. Enjoy!