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Ingredients
- 1/2 cup milk
- 1 cup whipping cream
- 4 cloves garlic, sliced
- 1 Tbsp. fresh thyme, or 1 tsp. dried thyme
- 1 1/2 tsp. rosemary, chopped
- 2 lbs. Yukon Gold potatoes, peeled and thinly sliced
- S&P
- 3 Tbsp. butter
- 1/2 cup grated Parmesan
Details
Servings 8
Preparation time 30mins
Cooking time 90mins
Preparation
Step 1
Preheat oven to 400 degrees.
Combine milk, cream, garlic, thyme and rosemary in a wide pot over medium heat. Bring to a boil. Remove from heat; add potatoes and stir together. Season well with salt and pepper.
Use 1 tablespoon of butter to grease a gratin dish large enough to hold the potatoes up to three-quarters of the dish. Using a slotted spoon, transfer half the potatoes into the gratin dish. Sprinkle with ¼ cup of the cheese, then add remaining potatoes and pour over liquid, making sure to tuck garlic under potatoes so it doesn’t burn.
Sprinkle with remaining ¼ cup cheese and dot remaining 2 tablespoons of butter on top.
Place gratin dish on a baking sheet to catch any drips and bake for 50 minutes to 1 hour or until potatoes are tender and liquid is absorbed.
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