Ingredients:

  • 2 pounds Yukon Gold potatoes, thinly sliced
  • 3 cloves garlic, minced
  • 1 ½ cups heavy cream
  • 1 cup whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme (optional)
  • ¼ teaspoon nutmeg (optional)
  • 1 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Rinse and peel (if desired) the Yukon Gold potatoes, then slice thinly using a mandoline or sharp knife.
  3. In a large bowl, combine heavy cream, milk, minced garlic, salt, pepper, thyme, and nutmeg. Whisk until well combined.
  4. In the prepared baking dish, layer half of the potatoes, slightly overlapping them. Pour half of the cream mixture over the potatoes.
  5. Sprinkle 1 cup of cheddar cheese over the first layer.
  6. Add the remaining potatoes, pour the rest of the cream mixture, and top with the remaining cheddar cheese.
  7. Cover the dish with aluminum foil and bake for 45 minutes.
  8. Remove the foil, sprinkle grated Parmesan on top, and bake for an additional 15 minutes or until golden and bubbly.
  9. Allow to cool slightly, garnish with fresh parsley, and serve.