Adapted from Sundays at the Moosewood. This is a gratin version, which I think could work with vegan cheese subs, using a lesser amount. Slice and serve with a crisp green salad and tomatoes for a light dinner.
In a bowl toss the sliced potatoes, onion, garlic and bay leaves in the olive oil. Spread them onto a baking sheet, cover (ie with foil), and bake for 20 minutes. Remove the cover/foil and bake another 10-15 minutes until the potatoes are fully cooked.
Combine the remaining seasonings in a bowl with the grated cheese.
Oil a 9 inch round baking dish, layer in the potatoes with the cheese mixture, saving some cheese to sprinkle on top.
Bake for 15 minutes, watch for the cheese to be melted and bubbling. Keep an eye on the top that it doesn't burn.