Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, scrubbed and thinly sliced
  • 2 tbsp olive oil or melted unsalted butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme (or 1 tbsp fresh thyme leaves, finely chopped)
  • 1 tsp dried rosemary (or 1 tbsp fresh rosemary, finely chopped)
  • Salt and freshly ground black pepper, to taste
  • 1 ½ cups (170g) shredded sharp cheddar cheese
  • ¼ cup (25g) grated Parmesan cheese
  • 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Grease a 9x13-inch baking dish.
  2. Slice the potatoes thinly and evenly. Place them in a large bowl.
  3. Add olive oil (or melted butter), garlic powder, onion powder, thyme, rosemary, salt, and pepper to the potatoes.
  4. Toss the potatoes thoroughly to ensure they are evenly coated with the oil and seasonings.
  5. Arrange half of the potato slices in the prepared baking dish in overlapping layers.
  6. Sprinkle half of the shredded cheddar cheese and a portion of the Parmesan cheese over the first layer of potatoes.
  7. Add the remaining potato slices in a second overlapping layer.
  8. Top with the remaining cheddar cheese and Parmesan cheese.
  9. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
  10. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
  11. Let the gratin rest for 5 minutes before serving. Garnish with fresh parsley, if desired.