3 lbs Yukon Gold potatoes, peeled and sliced into rounds
4 cloves garlic, finely minced
1 cup heavy cream
1/2 cup whole milk
3 tablespoons butter
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/2 cup shredded parmesan cheese
Fresh parsley for garnish
Instructions
Preheat your oven to 375 degrees Fahrenheit. Grease a large baking dish with a bit of butter or oil to ensure the potatoes do not stick. Peel your potatoes and slice them into thin, even rounds, approximately one-eighth of an inch thick, to ensure they cook at the same rate.
In a small saucepan over medium-low heat, melt the butter. Add the minced garlic and cook for about one minute until fragrant but not browned. Pour in the heavy cream and milk, then whisk in the rosemary, thyme, salt, and pepper. Let the mixture simmer gently for three minutes to allow the herbs to infuse the cream with flavor.
Arrange a layer of potato slices in the bottom of your prepared baking dish. Pour a portion of the herb cream mixture over the layer. Repeat this process until all potatoes are used, finishing with a final pour of the cream sauce over the top. Use a spoon to gently press down on the potatoes so they are mostly submerged.
Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil, sprinkle the shredded parmesan cheese evenly over the top, and bake for another 15 minutes. The potatoes should be tender when pierced with a fork, and the cheese should be golden and bubbly.
Remove the dish from the oven and let it sit for about five to ten minutes before serving. This allows the sauce to thicken slightly and set. Sprinkle with fresh parsley for a pop of Christmas color and serve warm.
