Ingredients:

  • 3 lbs Yukon Gold or Red potatoes, thinly sliced
  • 1 tbsp unsalted butter, melted
  • 1.5 cups heavy cream
  • 0.25 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cups sharp Cheddar cheese, shredded
  • 0.5 cup Parmesan cheese, grated

Instructions:

  1. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish with melted butter.
  2. Slice the potatoes into uniform rounds approximately 1/8 inch thick.
  3. In a large bowl, whisk together heavy cream, mayonnaise, minced garlic, thyme, salt, and pepper until smooth.
  4. Fold in 1 cup of the shredded Cheddar cheese.
  5. Place half of the potato slices in the bottom of the dish and pour half the sauce over them, spreading evenly.
  6. Repeat the layering process with the remaining potatoes and sauce.
  7. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  8. Remove the foil and sprinkle the remaining 1 cup of Cheddar and the Parmesan over the top.
  9. Bake uncovered for another 30-40 minutes until the top is mahogany-colored and bubbling.
  10. Let the dish rest for 10 minutes to set before serving.