Ingredients
Scale
- 4 large Yukon Gold Potatoes
- 4 tablespoons Unsalted Butter
- 2 cloves Garlic, minced
- 1/4 cup All-Purpose Flour
- 2 cups Heavy Cream
- 1 cup Parmesan Cheese, grated
- 2 teaspoons Fresh Thyme
- to taste Kosher Salt & Black Pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Wash and peel the potatoes, then slice them thinly.
- In a large saucepan, melt the butter over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in the flour and cook for another minute until it forms a paste.
- Slowly pour in the heavy cream, whisking constantly to avoid lumps.
- Cook until the mixture thickens slightly.
- Add the grated Parmesan cheese, fresh thyme, salt, and pepper.
- Stir until the cheese is melted and the sauce is smooth.
- In a greased baking dish, layer half of the sliced potatoes.
- Pour half of the creamy sauce over the potatoes.
- Add the remaining slices of potatoes and top with the rest of the sauce.
- Cover the dish with aluminum foil and bake for about 45 minutes.
- Remove the foil and bake for an additional 15 minutes until the potatoes are tender and the top is golden brown.
Notes
For variation, add cooked bacon bits or sautéed onions between the layers for a smoky flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg