Creamy, cheesy, potato-y and simply irresistible. The thinly sliced potatoes are layered with a creamy sauce made of milk, cheese and butter, and then baked to golden perfection.
Chopped fresh thyme, parsley and/or chives for garnish
Instructions
Preheat oven to 400° F.
Peel the potatoes, then slice to 1/16" to ⅛" thin if possible with a mandoline slicer.
Heat the butter, cream and milk in a large pot and bring to a simmer. Add the cheese, herbs and garlic powder. Taste test and then season with salt and pepper before adding the sliced potatoes. Stir well to get sauce between all of the slices.
Simmer gently over low heat to thicken for about 10 minutes, stirring occasionally.
Grease a 13x9" baking dish (or line with parchment paper). Transfer the potatoes to the baking dish and spread them evenly with a spatula.
Bake for about 30 to 45 minutes, or until the top is golden brown.
Cool slightly and then garnish the top with fresh thyme, parsley and/or chives. Enjoy!
Notes
Can be cooked ahead of time, chilled and reheated later.
Once the potatoes are in the baking dish, you can refrigerate and bake when you need them. Make sure the potatoes are fully par-cooked in the sauce to prevent them from changing color.
For leftovers, gently warm them through in the microwave 30 seconds at a time (usually only takes a minute max). Be careful not to heat them too high or the cream can break. You can also warm them covered in a 350° F oven until warmed through.