1.Heat cream, garlic and bay leaves in a small saucepan, bring to a simmer. Remove from heat, stand 15 minutes. Discard bay leaves, thinly slice garlic.
2.Preheat oven to 180°C (160°C fan forced). Oil a 2.75-litre (11-cup) ovenproof dish.
3.Layer potatoes, garlic, peppers and cheese in a dish, seasoning between layers and finishing with cheese. Pour cream mixture over potato layers.
4.Bake gratin, covered with foil, 1 hour.
5.Melt butter in a small frying pan, add breadcrumbs, stir until combined.
6.Sprinkle breadcrumb mixture over gratin, bake, uncovered, about 15 minutes or until browned and potato is tender. Stand 10 minutes before serving.