Ingredients:
4 large russet or Yukon gold potatoes (about 2 lbs), peeled and thinly sliced
2 cups heavy cream (or half-and-half for a lighter version)
1/2 cup grated parmesan cheese (optional, for extra richness)
1 cup shredded cheddar cheese (optional, for topping)
2 garlic cloves, minced
1 tablespoon butter (for greasing the dish)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme (optional)
1/4 teaspoon ground nutmeg (optional)
Fresh parsley or chives (for garnish)
Directions:
Preparing the Potatoes
Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
Prepare the Potatoes:
Peel and thinly slice the potatoes (about 1/8-inch thick). A mandoline slicer works well to achieve even, thin slices, but you can also slice them by hand using a sharp knife.
Making the Creamy Sauce
Prepare the Cream Mixture:
In a medium saucepan, combine the heavy cream, minced garlic, salt, pepper, thyme, and nutmeg (if using). Bring the mixture to a simmer over medium heat, stirring occasionally. Once it begins to simmer, remove from heat.
Add Cheese (Optional):
Stir in the parmesan cheese if you want an extra cheesy flavor in the sauce. Stir until melted and smooth.
Assembling the Potato Bake
Layer the Potatoes:
Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cream mixture over the potatoes, making sure they’re evenly coated. Repeat with the remaining potatoes and cream mixture, creating two layers.
Add Toppings:
If you like, sprinkle shredded cheddar cheese evenly on top for a golden, cheesy crust.
Baking the Potato Bake
Bake:
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.
Check Doneness:
To test if the potatoes are done, insert a knife into the center of the bake. If the knife slides in easily, the potatoes are ready.
Serving
Rest the Dish:
Allow the creamy potato bake to rest for about 10 minutes before serving. This helps the sauce thicken slightly and makes it easier to serve.
Garnish and Serve:
Garnish with freshly chopped parsley or chives for a touch of color and freshness. Serve warm as a side dish with your favorite mains.
Tips for Success
Even Slicing: Try to slice the potatoes as evenly as possible to ensure uniform cooking. A mandoline is a great tool for this.
Cheesy Options: While parmesan adds a mild, nutty flavor to the sauce, feel free to experiment with other cheeses like gruyère, mozzarella, or gouda for a different twist.
Make Ahead: You can assemble the dish a few hours ahead of time and refrigerate it. When ready to bake, just bring it back to room temperature before placing it in the oven.
Browning the Top: For a crispier, more golden crust, you can broil the dish for the last 3-5 minutes of baking.