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Instructions
- Preheat your oven to 375°F (190°C) and butter a 3-quart baking dish.
- In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Stir in the heavy cream, fresh thyme, salt, and pepper, then bring to a gentle simmer. Remove from heat after a couple of minutes.
- Layer half of the sliced potatoes in the prepared baking dish, slightly overlapping them.
- Pour half of the cream mixture over the first layer, and sprinkle a mix of mozzarella and cheddar cheese over it.
- Add the remaining potatoes on top, followed by the rest of the cream mixture. Top with the remaining cheese blend and sprinkle the grated Parmesan cheese evenly over it.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy.
- Allow to cool for a few minutes before serving. Garnish with extra thyme if desired.
Chef’s Tips
- For added flavor, try using a mix of different cheeses like Gruyère or gouda.
- Thinly slicing the potatoes is crucial for even cooking; consider using a mandoline for uniform slices.
- Letting the dish rest before serving helps the layers set and makes it easier to serve.
Nutrition (per serving)
Approximately 350 calories, 10g protein, 30g carbs, 22g fat
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