Whether paired with a hearty main course or enjoyed on its own, this recipe never fails to satisfy.
Ingredients:
- 5 pounds Yukon gold potatoes
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced or pressed
- 1 tablespoon all purpose flour
- 1 cup heavy cream, substitute whole milk or half and half
- ½ cup Parmesan cheese, optional
- 1 teaspoon fresh thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Directions:
- Heat the oven to 400°F and lightly grease a medium sized ceramic baking dish.
- Using a mandolin or sharp knife, slice the potatoes as thinly as possible (about 1/16th of an inch).
- In a large pot over medium heat, melt the butter with the garlic until aromatic.
- Stir in the flour to create a roux, and let cook for 1-2 minutes. Then stir in the heavy cream and continue to stir until thickened, about 5 minutes.
- Stir in the parmesan, thyme, salt and pepper until combined and smooth.
- Remove from the heat and let cool slightly.
- Add the sliced potatoes to a large bowl and pour the sauce over top. Gently toss to coat the potatoes in the sauce.
- Stack the potato slices and arrange them upright in the greased baking dish. Pour any leftover sauce over the potatoes. Sprinkle a little extra parmesan over top if desired.
- Tent with aluminum foil and bake at 400°F for 30 minutes. Then remove the foil and bake uncovered for another 30 minutes or until the potatoes are golden brown and cooked through.
- Remove from the oven and let cool for about 10 minutes before serving.
