Can I make potato dauphinoise/potato gratin/gratin dauphinoise without cream and just milk? Tonight I'm going to make potato dauphinoise but I don't have any cream - at all - and all the recipes call for it!  I should also note I have no creme fraiche or fromage frais or plain yoghurt e.t.c just milk and cheese (cheddar, unfortunately no gruyere or ementhal). Can I make it without cream or should I make a bechamel instead?
At first I thought there wouldn't be enough moisture in a potato/bechamel combination to cook the potatoes, but a little searching on Google reveals a few recipes with non-parboiled potatoes and bechamel sauce - so go for it.

Example:
Bechamel Potatoes