Place the oven rack on the center most position. Preheat oven to 425 degrees F.

In a large dutch oven, melt the butter over medium heat. Add the minced shallot and cook, stirring, until soft and translucent, about 3 - 4 minutes.

Add the minced garlic and continue to cook for another 30 - 45 seconds, until fragrant.

Add the sliced potatoes, chicken broth, cream, salt, pepper, and bay leaves to the shallot mixture. Increase heat to medium high and bring to a simmer, stirring periodically.

Once simmering, reduce the heat to low, cover, and continue cooking until the potatoes are almost tender, about 10 - 12 minutes.

Remove the lid, stir, and remove from heat. Discard the bay leaves. Add additional salt and pepper, to taste, if desired.

In a 1 ½ quart gratin dish, add ⅓ of the potatoes, then ⅓ of the parmesan cheese on top. Repeat layering until all potatoes and parmesan are used.

Pour any remaining liquid from the dutch oven on top of the potatoes, then top with the remaining parmesan cheese.

Transfer the dish to the preheated oven and bake at 425 degrees F until bubbling and golden brown, 15 - 20 minutes.

Cool on a wire baking rack for 10 - 15 minutes before serving.