Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Generously grease a 9x13 inch baking dish with butter or nonstick spray.
- Wash potatoes and peel if desired. Slice thinly and uniformly (⅛ inch) using a mandoline or sharp knife. Uniform thickness is crucial for even cooking.
- In large bowl, whisk together heavy cream, milk, melted butter, minced garlic, salt, pepper, and thyme. Stir in 1 cup of the grated Parmesan. Reserve remaining ½ cup for topping.
- Arrange half of sliced potatoes in an even, slightly overlapping layer in prepared dish. Pour half of cream mixture evenly over layer. Add second layer of potatoes, pour remaining cream mixture over top. Gently press potatoes down to submerge in cream. Sprinkle reserved ½ cup Parmesan evenly over everything.
- Cover loosely with aluminum foil and bake for 35 minutes. This steams and softens potatoes without over-browning.
- Remove foil and bake another 25-30 minutes until top is deeply golden brown, edges are bubbling, and fork slides through center with no resistance.
- Optional: Broil for 2-3 minutes for extra-crispy top. Watch carefully—Parmesan burns quickly.
- Rest for 10 minutes before serving to allow sauce to thicken. Sprinkle with fresh parsley and serve.
Notes
Freshly grated Parmesan is essential. Pre-shredded contains anti-caking agents that prevent proper melting and create grainy sauce.
Mandoline slicer creates perfectly uniform ⅛-inch slices that cook evenly. Worth the investment.
Press potatoes down after layering to ensure even cream coverage and prevent dry spots.
Don't rush covered baking phase. Those 35 minutes are crucial for softening potatoes all the way through.
Rest 10 minutes before serving—sauce thickens significantly as it cools slightly.
Check with a fork for tenderness, not just the timer. Ovens vary.
Make ahead: Assemble completely, cover tightly, refrigerate up to 24 hours. Let sit at room temperature 20 minutes before baking. Add 10 minutes to covered baking time.
Yukon Golds give best results—buttery, naturally creamy texture. Russets work but are starchier.
Yukon Gold skins are thin and tender—can leave on. Russet skins better peeled.
Add Gruyère: Swap ½ cup Parmesan for Gruyère for deeper, nuttier flavor.
Make it loaded: Layer cooked bacon and sautéed onions between potato layers.
Make it lighter: Use half-and-half instead of heavy cream.
Add heat: Stir pinch of cayenne into cream mixture.
Add caramelized onions between layers for incredible sweetness.
Store leftovers covered in fridge up to 4 days. Flavors deepen overnight.
Don't freeze—cream sauce separates and potatoes become grainy when thawed.
Reheat covered in 350°F oven 20-25 minutes. Microwave individual portions 2-3 minutes. Broil briefly to revive crispy top.
Pairs with: Roast chicken, turkey, grilled steak, baked salmon, garlic butter shrimp, simple green salad.
Perfect for: Holiday dinners, family gatherings, or any night you want potatoes to be the star.
Mandoline slicer creates perfectly uniform ⅛-inch slices that cook evenly. Worth the investment.
Press potatoes down after layering to ensure even cream coverage and prevent dry spots.
Don't rush covered baking phase. Those 35 minutes are crucial for softening potatoes all the way through.
Rest 10 minutes before serving—sauce thickens significantly as it cools slightly.
Check with a fork for tenderness, not just the timer. Ovens vary.
Make ahead: Assemble completely, cover tightly, refrigerate up to 24 hours. Let sit at room temperature 20 minutes before baking. Add 10 minutes to covered baking time.
Yukon Golds give best results—buttery, naturally creamy texture. Russets work but are starchier.
Yukon Gold skins are thin and tender—can leave on. Russet skins better peeled.
Add Gruyère: Swap ½ cup Parmesan for Gruyère for deeper, nuttier flavor.
Make it loaded: Layer cooked bacon and sautéed onions between potato layers.
Make it lighter: Use half-and-half instead of heavy cream.
Add heat: Stir pinch of cayenne into cream mixture.
Add caramelized onions between layers for incredible sweetness.
Store leftovers covered in fridge up to 4 days. Flavors deepen overnight.
Don't freeze—cream sauce separates and potatoes become grainy when thawed.
Reheat covered in 350°F oven 20-25 minutes. Microwave individual portions 2-3 minutes. Broil briefly to revive crispy top.
Pairs with: Roast chicken, turkey, grilled steak, baked salmon, garlic butter shrimp, simple green salad.
Perfect for: Holiday dinners, family gatherings, or any night you want potatoes to be the star.