3 pounds Yukon gold potatoes, thinly sliced
8 bay leaves
6 cloves garlic, unpeeled
1/3 cup olive oil
Kosher salt and black pepper
Heat oven to 425° F. Arrange the potatoes and bay leaves in an overlapping-shingle pattern in a 3-quart baking dish.
Scatter the garlic on top and drizzle with the oil. Season with 1-1/2 teaspoons salt and 1/2 teaspoon pepper.
Bake until the potatoes are tender and browned, 50 minutes to 1 hour.