Scalloped Potatoes

Ingredients

• 3 lbs Yukon gold potatoes ((about 4 to 5))
• 3 Tbsp unsalted butter
• 1 1/2 cups heavy cream
• 1/2 cup milk
• 1 cup Parmigiano-Reggiano cheese, coarsely grated ((or Gruyère cheese))
• 2 tsp chopped fresh thyme
• 1/2 tsp garlic powder ((optional))
• 1 1/2 tsp Diamond kosher salt
• Freshly ground pepper
• Chopped fresh thyme, parsley and/or chives for garnish

Instructions

1. 1

   Preheat oven to 400° F.

2. 2

   Peel the potatoes, then slice to 1/16" to 1/8" thin if possible with a mandoline slicer.

3. 3

   Heat the butter, cream and milk in a large pot and bring to a simmer. Add the cheese, herbs and garlic powder. Taste test and then season with salt and pepper before adding the sliced potatoes. Stir well to get sauce between all of the slices.

4. 4

   Simmer gently over low heat to thicken for about 10 minutes, stirring occasionally.

5. 5

   Grease a 13x9" baking dish (or line with parchment paper). Transfer the potatoes to the baking dish and spread them evenly with a spatula.

6. 6

   Bake for about 30 to 45 minutes, or until the top is golden brown.

7. 7

   Cool slightly and then garnish the top with fresh thyme, parsley and/or chives. Enjoy!