Ingredients:

  • 3 lbs Yukon Gold or Russet potatoes, peeled and sliced 1/8-inch thick
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves, chopped
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. Set a mandoline slicer to 1/8-inch. Carefully slice the potatoes into a large bowl of cold water to prevent browning. Drain and pat the potatoes completely dry with a kitchen towel to remove excess moisture.
  2. In a medium heavy-bottomed saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to remove the raw flour taste.
  3. Slowly stream in the milk and heavy cream while whisking constantly. Add the minced garlic and thyme. Simmer for 3–5 minutes until the sauce is thickened enough to coat the back of a spoon.
  4. Grease a 9x13 inch ceramic baking dish. Layer the dried potato slices into the dish, seasoning with salt and pepper between layers.
  5. Pour the warm infused cream sauce evenly over the potatoes. Top with grated Parmesan cheese.
  6. Cover the dish tightly with foil. Bake in a preheated oven at 350°F (180°C) for 30 minutes until the potatoes are fork tender. Remove the foil and bake for an additional 15 minutes until the top is golden brown and bubbling.