For an 8 x 8 pan: Wash and peel approximately 6 medium to large potatoes.

In a medium-size saucepan, start heating up 1 cup of heavy cream and 1 cup of milk. Do not let this boil.

In a small bowl, mix together the 1/4 cup cream, 2 Tablespoons Arrowroot Powder, and 1 egg yolk.

Once your milk/cream mixture is warm, but not boiling, slowing whisk in the above mixture and continuing heating and whisking until thickened. (If you are wanting to add cheese to your potato mix, you can also add in 1- 2 cups of shredded cheese at this time.) Add in salt and pepper to taste. Once your sauce is slightly thicker, you will want to remove it from the heat.

Spray or grease your baking dish.

Add in a layer of the diced/sliced potatoes and then a layer of sauce. Repeat this procedure twice.

Once all potatoes and sauce are in your baking dish, bake the mixture for 1 hour at 350 degrees or until the top is golden and the sides are bubbly.