- 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
1. Preheat the Oven
Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. Prepare the Potatoes
Wash and slice the potatoes into uniform half-moons to ensure even cooking.
3. Make the Cream Sauce
In a mixing bowl, whisk together the cream, Parmesan cheese, garlic, melted butter, and herbs until well combined.
4. Assemble
Arrange the potatoes evenly in the prepared baking dish. Pour the cream mixture over the top, ensuring all slices are coated.
5. Bake
Bake for 45–55 minutes, or until the potatoes are fork-tender and the top is golden and bubbling.
How It Works
- Natural Thickening: As the potatoes cook, their starches release and thicken the cream into a velvety sauce.
- Even Cooking: Keeping the potatoes in a single, even layer prevents steaming and promotes browning.
- Visual Cues: A glass baking dish helps you monitor bubbling and browning.
Variations
Loaded Style:
Add crispy bacon bits and shredded cheddar cheese during the last 10 minutes of baking.
Spicy Kick:
Mix in red pepper flakes or smoked paprika for extra warmth.
Onion Infusion:
Layer in thinly sliced leeks or caramelized onions for deeper flavor.
