Ingredients:

  • 4 large russet potatoes (approximately 1.5 kg)
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper, to taste
  • 1 cup heavy cream (240 ml)
  • 1 cup whole milk (240 ml)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 cups shredded sharp cheddar cheese (200 g)
  • 1 cup shredded mozzarella cheese (100 g)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Wash and peel the russet potatoes. Slice the potatoes into 1/4-inch thick rounds.
  3. In a large bowl, toss potato slices with olive oil, salt, and pepper.
  4. In a separate bowl, whisk together heavy cream, milk, garlic powder, onion powder, thyme, and rosemary.
  5. In a baking dish, layer half of the seasoned potato slices. Pour half of the creamy sauce over the first layer. Sprinkle with half of the cheddar and mozzarella cheese.
  6. Add the remaining potato slices, followed by the remaining sauce, and finish with the remaining cheese.
  7. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-30 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
  8. Allow to cool slightly, then garnish with chopped parsley before serving.