– Yukon Gold potatoes – Unsalted butter – Heavy cream – Parmigiano-Reggiano cheese – Fresh thyme and/or rosemary – Diamond kosher salt and freshly ground pepper – Garlic powder (optional)
1. Peel and slice the potatoes thin using a mandoline slicer.
2. Make the sauce and simmer the sliced potatoes in the sauce to thicken and par-cook.
3. Transfer to a baking dish and bake in a preheated 400° F oven until golden brown on top.