3 pounds Yukon Gold potatoes, peeled and sliced into 1/8-inch rounds
2 cups heavy cream
4 cloves garlic, finely minced
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
1/4 cup unsalted butter, melted
1.5 teaspoons sea salt
1/2 teaspoon cracked black pepper
1/2 cup grated Parmesan cheese for the topping
Fresh parsley for garnish
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a large baking dish with butter or a small amount of oil. Peel your potatoes and slice them into thin, even rounds. Using a mandoline slicer is the best way to ensure uniform thickness, which helps every piece cook at the same rate.
In a medium mixing bowl, whisk together the heavy cream, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Stir in the melted butter until the mixture is well combined. This allows the garlic and herbs to distribute evenly throughout the liquid so every bite of the potato is seasoned perfectly.
Arrange the potato slices in the prepared baking dish. You can layer them flat or stand them slightly on their edges for a more decorative look. Pour the cream and herb mixture over the potatoes, using a spatula to gently move the slices and ensure the liquid seeps into every layer. Cover the dish tightly with aluminum foil.
Place the dish in the center of the oven and bake for 35 minutes with the foil on. This traps the steam, which softens the potatoes and allows them to cook through without the top becoming too dark. After 35 minutes, remove the foil and check that the potatoes are tender when pierced with a fork.
Sprinkle the Parmesan cheese evenly over the top of the potatoes. Return the dish to the oven, uncovered, for another 15 to 20 minutes. Bake until the cream has thickened and the top is a beautiful golden brown color with bubbling edges. Let the dish rest for 5 to 10 minutes before serving to allow the sauce to set.
