Ingredients
2 lbs Yukon Gold or red potatoes, sliced into half-moons
1 cup Heavy cream (or half-and-half for a lighter version)
1/2 cup Freshly grated Parmesan cheese
4 cloves Garlic, minced
2 tbsp Unsalted butter, melted
1 tsp Dried thyme or rosemary
2 tbsp Fresh parsley, chopped
Salt and black pepper to taste
Instructions
Preheat Oven:
Set oven to 400°F (200°C) and lightly grease a 9×13-inch glass baking dish.
Prepare Potatoes:
Wash and slice potatoes into uniform half-moons to ensure even cooking.
Make the Cream Sauce:
In a mixing bowl, whisk together cream, Parmesan, garlic, melted butter, and herbs.
Assemble:
Arrange potatoes in the baking dish and pour the cream mixture evenly over the top.
Bake:
Bake for 45–55 minutes, until potatoes are fork-tender and the top is golden and bubbly.
How to Make
Sauce Reduction: As the potatoes bake, released starches thicken the cream into a velvety coating.
Avoid Overcrowding: Spread potatoes in a single layer to prevent steaming the bottom layers.
Monitor Browning: Using a clear glass dish allows you to watch the bubbling sauce and golden tops.
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